Cold Watermelon & Tomato Soup With Fennel Creme - cooking recipe

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.