Watermelon Soup

A few years back, watermelon was all the rage. Chefs allover were using the fruit in many new and interesting ways, for example, it was even being grilled! But, when it’s all said and done, this recipe is still my favorite use of the quasi-melon. Enjoy this gazpacho with an off-dry Viognier or any white with floral and honey-type notes.

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Jerry James Stone

Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say 'hella' too much. Founder and creator of Cooking Stoned.
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