Cold Watermelon & Tomato Soup With Fennel Creme

• 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

1. Soup:
2. 1. Remove rind from watermelon and discard.
3. 2. Cut water melon into chunks and put into blender
4. 3. Add tomato confit, spices and 1/2 the chilies and lime juice.
5. 4. Puree until smooth. Check seasonings and heat of chilies. Add remaining chilies, if desired.
6. 5. Pour into individual serving dishes.
7. Creme
8. 1. In a small bowl, combine yogurt, fennel and zest.
9. 2. Top each bowl of soup with a small dollop of fennel creme.

tomatoes, shallots, chilies birds, ground cumin, ground fennel, ground coriander seed, lime juice, fresh ground black pepper, greek yogurt, fresh fennel, lemon zest

Taken from www.epicurious.com/recipes/member/views/cold-watermelon-tomato-soup-with-fennel-creme-50190682 (may not work)