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
Ingredients
- 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
Instructions
- 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!
Nutrition
Tracy
Sorry, but just to be clear, you put both the fennel bulb and the 2 tablespoons of fennel leaves into the blender and then garnish with additional fennel leaves? Am I reading the recipe correctly? Thank you! This recipe sounds so refreshing. I’ve been freezing chunks of watermelon to chew on when the heat and humidity start to wear on me. We live close to the beach, so we do not have an air conditioner!
Becky Striepe
No need to be sorry! You’ve got it right – the bulb and leaves go in the blender. I love the idea of frozen watermelon to cool you down – that sounds super refreshing!
Lucie @WIN-WIN FOOD
I love these flavors! Gazpacho is totally my thing but I’ve been in a rut for way too long
Becky Striepe
Thank you, Lucie!
swathi
Watermelon gazpacho looks delicious, thanks for sharing with Hearth and soul blog hop, pinning and tweeting.
Becky Striepe
Thank you! ??
Vegan Heaven
This looks so delicious, Becky! My boyfriend loves gazpacho, so I gotta make this for him. 🙂
Becky Striepe
Thank you! Enjoy it!
Alisa @ Go Dairy Free
This soup is beyond stunning! Those brilliant colors make it a must for summer.
Becky Striepe
Thank you, Alisa!
Mel @ avirtualvegan.com
So refreshing and what lovely flavours. It’s been so hot here of late that this would make a fantastic lunch or dinner. Gorgeous!
Becky Striepe
Thank you, Mel!
Linda @ Veganosity
I LOVE watermelon gazpacho! I make a spicy one with a blend of tomato. So perfect for a light summer meal. The addition of fennel in your recipe sounds great, I can’t wait to try it.
Becky Striepe
Ooh nice! I’ll have to check that one out.
Jackie of Vegan Yack Attack
This sounds unreal! I never would have thought of this combo. I’ll have to give it a shot when it gets hot again. 😀
Becky Striepe
Enjoy it, Jackie! And the cool weather!
Jenn
Loving this combo!! It sounds so refreshing and energizing and pretty much the perfect thing for summer! Beautiful too!
Becky Striepe
Thank you! It’s so nice for a summer lunch!