Chef’s Table: Watermelon Gazpacho with Oregon Shrimp Ceviche

Allen Routt, executive chef/co-owner of The Painted Lady.

Recipe by Allen Routt, The Painted Lady, Newberg

"This is a recipe we love to prepare at home in the summer because it is so refreshing. By adding the sweet watermelon, it is a way to get our boys, Cooper (4½ years old) and Gabriel (3 years old) to eat their veggies.” Allen Routt

Wine Pairing: Trisaetum 2011 Ribbon Ridge Riesling


1 seedless watermelon (10 pounds), rind removed

5 large heirloom tomatoes

1 English cucumber

½ red onion, peeled

½–1 jalapeño

½ red bell pepper, seeds removed

1/3 cup Sherry vinegar

½ cup olive oil

* salt and pepper, to taste


1 pound Oregon shrimp 

½ red onion, minced

2 tablespoons chopped cilantro

2 tablespoons lime juice

½ red pepper, seeds removed, finely minced

1 tomato, finely chopped

* zest of one orange and one lemon

1 tablespoon olive oil

* dash of Tabasco

* salt and pepper, to taste


Gazpacho: Chop all ingredients. In batches, purée vegetables and watermelon. Strain liquid through a fine colander. Whisk in vinegar and oil, season with salt and pepper to taste. Ceviche: Combine all ingredients above. Mix thoroughly and top each soup with ¼ cup of the mixture. Serve immediately. Makes 8 servings.

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