Soupcon (pronounced soup sawn). He is where I go to lunch sometimes 2-3 times a week. It's a deal ... for $5 you can get soup and a sandwich based on the seasons and they are usually pretty healthy.
This summer he's been showcasing chilled soups. I am not a fan of chilled soups and usually, I will get a hot soup and sandwich but gosh, it's been hot out and everyone and their mother has been bragging about how awesome his watermelon gazpacho is. I don't like gazpacho. I made it once and ended up throwing the whole thing away because I just couldn't get into it.
After weeks of resisting, he finally talked me into trying his watermelon gazpacho and it was life changing. Heck, all of his soups have been life changing because before I met Soupcon, I was a chicken noodle soup gal. I also was not a fan of tomato soup and he totally converted me on that one.
He was so nice to post the recipe on his site so I'm going to share it with you because it's THAT good.
2 28 oz cans whole peeled tomatoes
23 oz. tomato juice
1 sweet onion, roughly chopped
2 peeled, seeded cucumber, roughly chopped
5 C. chopped fresh tomatoes
2 oranges, 2 limes, 2 lemons, zested and peeled
1 C. orange juice
1 1/2 C. olive oil or olive oil blend
1/2 C. chopped mixed herbs (cilantro, basil, parsley, thyme)
1 Tbsp chopped garlic
2 Tbsp paprika
1 tsp cayenne or chili powder or mexican hot sauce
1/2 tsp cinnamon powder
1 or 2 chipotle chiles (optional)
1 med. size seedless watermelon. small diced
salt and pepper to season
Combine all ingredients except watermelon in container and let marinate overnight in fridge. In blender, puree marinating mixture, add chopped watermelon, season and serve cold.
*variations can include different levels of spiciness, different amounts of certain herbs and/or spices and also some other vegetables added to the soup after it's been blended such as red onion, cucumber, jicama, orange segments, etc..... Also, season generously. Chilled soups need it.