Gazpacho is pretty much the quintessential cold soup, and Watermelon Fennel Gazpacho really takes this basic summer soup to the next level.
The other quality I love about a 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, and spend that extra time fixing yourself a nice, summer cocktail.
I first started making this soup back in the summer of 2012. It was late July, and I was craving soup almost nonstop. You know, because nothing is better on a 97 degree day than a hot bowl of soup? Well, it turned out that this was a pregnancy craving! I found out that same month that I was pregnant with Darrol Henry!
Pregnant or not, a cool, refreshing bowl of watermelon fennel gazpacho makes a nice addition to a summer meal. It’s full of seasonal goodness, and it’s a snap to make. If you have an immersion blender, you can mix and puree the soup right in your serving bowl for minimum cleanup.
Watermelon Fennel Gazpacho Recipe
- 1 red pepper - seeded and chopped
- 2 cups watermelon - seeded and coarsely chopped
- 1 tablespoon balsamic vinegar
- 1/4 cup olive oil
- 1 small cucumber - chopped (about 1 1/2 cups)
- 1/4 cup chopped fennel bulb
- 2 tablespoons fennel leaves
- 1/4 cup chopped sweet onion
- salt and black pepper, to taste
- Toss all of your ingredients, except for the salt and pepper, into the blender and pulse to blend, taking care not to overblend. You’re going for a chunky mix, not a juice consistency, and some larger chunks are even okay. 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. Garnish with some extra fennel, watermelon, and cucumber, if you want!