Ingredients

For the Soup:

1 seedless watermelon - med size

2 tomatoes - confit (skins and seeds removed)

2 shallots - chopped

1-2 fresh small chilies - birds eye or serrano (whatever is available) to taste

1 tsp ground cumin seed

1 tsp ground fennel seed

1/2 tsp ground coriander seed

2 tbsp lime juice

fresh ground black pepper to taste

For the Fennel Creme:

1/2 cup greek yogurt

1 Tbsp chopped fresh fennel fronds

1 tsp lemon zest

Preparation

Soup:

  1. Remove rind from watermelon and discard.
  2. Cut water melon into chunks and put into blender
  3. Add tomato confit, spices and 1/2 the chilies and lime juice.
  4. Puree until smooth. Check seasonings and heat of chilies. Add remaining chilies, if desired.
  5. Pour into individual serving dishes.

Creme

  1. In a small bowl, combine yogurt, fennel and zest.
  2. Top each bowl of soup with a small dollop of fennel creme.