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
Lucie @WIN-WIN FOOD
June 13, 2016 at 5:22 pmI love these flavors! Gazpacho is totally my thing but I’ve been in a rut for way too long
Becky Striepe
June 13, 2016 at 6:25 pmThank you, Lucie!
swathi
June 13, 2016 at 12:21 pmWatermelon gazpacho looks delicious, thanks for sharing with Hearth and soul blog hop, pinning and tweeting.
Becky Striepe
June 13, 2016 at 12:34 pmThank you! ??
Vegan Heaven
June 12, 2016 at 11:27 amThis looks so delicious, Becky! My boyfriend loves gazpacho, so I gotta make this for him. 🙂
Becky Striepe
June 12, 2016 at 11:42 amThank you! Enjoy it!
Alisa @ Go Dairy Free
June 8, 2016 at 12:00 pmThis soup is beyond stunning! Those brilliant colors make it a must for summer.
Becky Striepe
June 8, 2016 at 1:16 pmThank you, Alisa!
Mel @ avirtualvegan.com
June 7, 2016 at 12:20 pmSo 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
June 7, 2016 at 12:22 pmThank you, Mel!
Linda @ Veganosity
June 7, 2016 at 9:18 amI 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
June 7, 2016 at 9:42 amOoh nice! I’ll have to check that one out.
Jackie of Vegan Yack Attack
June 6, 2016 at 2:31 pmThis 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
June 6, 2016 at 4:07 pmEnjoy it, Jackie! And the cool weather!
Jenn
June 6, 2016 at 9:19 amLoving this combo!! It sounds so refreshing and energizing and pretty much the perfect thing for summer! Beautiful too!
Becky Striepe
June 6, 2016 at 12:42 pmThank you! It’s so nice for a summer lunch!