Ingredients:

• 1/2 seedless watermelon (approximately 7.5 lbs)
• 1/2 cucumber, peeled and seeded
• 1/2 jalapeño, seeded and rough chopped
• 8 oz. ripe tomato (cherry tomatoes preferred)
• 1 slice sourdough bread (approximately 1 oz.), crust removed
• 1/2 C. Kendall-Jackson Pinot Noir Verjus
• 1/2 C. extra-virgin olive oil
• 1 Tbsp. kosher salt
• Freshly ground black pepper

Preparation:

1. In a blender, combine watermelon, cucumber, jalapeño, tomato, bread, and Verjus.
2. Blend until fairly smooth. 
3. Slowly add the olive oil until emulsified. 
4. Season with salt and pepper. 
5. Serve chilled.

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