I don’t know what it is, but ever since the weather warmed up, I have been craving soup almost nonstop. You know, because nothing is better on a 97 degree day than a hot bowl of soup, right? This seemed odd to me, so I asked my Facebook friends if anyone else was craving soup lately. It turns out that hot food can help cool you down by making you sweat, but my favorite comment was from a friend who suggested making some cold soups instead. Genius!
Gazpacho is pretty much the quintessential cold soup, and the watermelon and fennel really take this basic summer soup to the next level. The other thing I love about gazpacho is that since you’re going to blend everything up, you don’t have to worry too much about chopping things uniformly or too small. Just enough to help the blender do its thing.
Watermelon Fennel Gazpacho Recipe
- 1 pint cherry tomatoes – I used yellow, but red will work fine
- 1/2 of a sweet pepper, chopped – you can use any color you like
- 2 c watermelon, chopped – I had a yellow flesh watermelon here, but use whatever you have handy
- 1 t white balsamic vinegar
- 1/4 c walnut oil
- 1 small cucumber, chopped
- 1/4 c fennel bulb, chopped
- 2 T fennel leaves, chopped
- 2 T sweet onion, chopped
- salt and black pepper, to taste
- Toss all of your ingredients except for the salt and pepper into the blender and pulse to blend but not overblend. You still want some chunks left. If you have an immersion blender, this is the perfect opportunity to use it!
- Season with the salt and pepper, then chill for at least 20 minutes or until you’re ready to serve