Jason Fox gets a jump-start on gazpacho season
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As he prepares to open his new restaurant, Commonwealth, in the coming weeks, San Francisco chef Jason Fox can't wait to make gazpacho. And why should he when juicy watermelon is an inspired substitution for still-ripening tomatoes? The chef's watermelon-based version is as refined and refreshing as Commonwealth itself, where culinary innovation will run headlong into deeply satisfying cooking. At home, this vibrant gazpacho will make a splashy dinner-party starter all summer long--so save those tomatoes for salad.
Yield: 4 servings
15 minutes (plus 4 hours to chill)
Total Time: 4 hours, 15 minutes
8 cups coarsely chopped seedless watermelon, plus ½ cup finely diced seedless watermelon
½ loaf country bread, crust removed and torn into small pieces (about 4 cups)
½ cup extra-virgin olive oil, plus more for drizzling
⅓ cup tomato juice, preferably low-sodium
⅓ cup water
2 tablespoons sherry vinegar
2 tablespoons fresh lemon juice
¼ teaspoon cayenne pepper
4 toasted bread rounds
Piment d'Espelette (or mildly hot paprika), for serving