Recent entries in: Soups and Stews

  • Watermelon and Tomato Gazpacho with Chimichurri Sauce

Watermelon and Tomato Gazpacho with Chimichurri Sauce

Posted on July 6, 2017

Hi Friends! I hope you all had a fabulous 4th of July weekend. Can you believe today is already Thursday? I mean, it’s pretty awesome that the week is almost over. But I also feel totally behind and out of whack. The whole Tuesday Holiday thing has really messed with my brain (and my schedule).

But I can’t complain. Because my weekend was really flipping awesome. Most weekends, I tend to work way more than I should. It’s super hard for me to let go of my responsibilities (even my fictitious responsibilities) and relax. But this weekend, I said “screw it” and I completely soaked in all the glory that is Summer. I went boating, had a pool party, went to a cook-out, ate s’mores, drank beers, listened to live music, had a girl’s night and just generally had a blast.

I’m tired. And I have a lot of catching up to do now. But it was completely worth it.

I also did a lot of cooking and baking (for aforementioned parties and cook-outs). So this week, I’m taking it easy in the kitchen. Which means this Watermelon and Tomato Gazpacho with Chimichurri Sauce is on repeat.

Watermelon and Tomato Gazpacho with Chimichurri Sauce |

There aren’t many foods I can think of that are as quick to prepare as a chilled soup. Just trim and chop your produce. Then drop it all straight into your blender and push the button. Easy peasy.

My house stays cool. And so do I. That’s a major win in my book.

This recipe is loosely adapted from Ina Garten’s gazpacho recipe, which I used to make religiously each Summer. But now I prefer a smoother texture (I don’t want to feel like I’m eating salsa with a spoon!), so I blend mine more thoroughly. And I’ve added in fresh watermelon to give it some sweet notes, all while really upping the hydration factor. The homemade chimichurri sauce makes great use of Summer’s bounty of fresh herbs. And it provides a necessary savory contrast to the sweetness in the gazpacho. Remember, this is suppose to be soup. Not a smoothie bowl.

Watermelon and Tomato Gazpacho with Chimichurri Sauce |

You can use any kind of tomatoes you like. Roma or plum tomatoes are what I gravitate towards most often, because they have fewer seeds than some other varieties. But it’s hard to resist those beautiful heirlooms this time of year. So use what you love and/or have on hand. Also, don’t be afraid to play with the proportions in this recipe. If you want more zip, increase the amount of jalapeño pepper or red onion. If the soup seems too sweet to you, drizzle some vinegar on top before serving to cut the sweetness. It’s hard to go wrong here. Especially when all the Summer produce is so abundant and flavorful.

It’s also fun to play with additional toppings. If you want something more hearty, try adding croutons, crumbled cheese, a spoonful of Greek yogurt, chopped nuts or some roasted chickpeas. The watermelon stars are cute, but totally optional.

I’m sharing this Watermelon and Tomato Gazpacho with Chimichurri Sauce as part of our monthly 30 Minute Thursday series. You can find more quick and easy recipe ideas below (just click the links!). Or check out the hashtag #30MinuteThursday on Instagram for additional inspiration. Because it’s way too nice out to be stuck inside cooking dinner!



Watermelon and Tomato Gazpacho with Chimichurri Sauce

Serves about 6

Watermelon and Tomato Gazpacho with Chimichurri Sauce


  • For the Chimichurri Sauce
  • 1 cup loosely packed fresh parsley
  • 1 cup loosely packed fresh cilantro
  • 1 tablespoon fresh oregano
  • 1 tablespoon red wine vinegar
  • 1 garlic clove, peeled
  • Zest from 1/2 lime
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. red pepper flakes
  • About 1/4 cup extra-virgin olive oil

  • For the Gazpacho
  • 4 cups cubed watermelon
  • 2 lbs tomatoes, seeded, cored and roughly chopped
  • 1 red bell pepper, seeded, cored and roughly chopped
  • 1/2 large cucumber, peeled and roughly chopped
  • 1/2 cup chopped and peeled red onion
  • 2 garlic cloves, peeled
  • 1/4 jalapeño pepper, roughly chopped
  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh squeezed lime juice
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper


  1. To make the chimichurri sauce, add all the ingredients except for the olive oil to the bowl of your food process fitted with the blade attachment. Pulse several times to combine. Stop to scrap down the sides of the bowl. Add about 2-3 tablespoons of the olive oil and process until just combined. You want a little bit of texture to the sauce, so don’t over process it. Add 1-2 tablespoons more olive oil if you prefer the sauce to have a slightly thinner consistency. Transfer the chimichurri sauce to a small bowl, cover and refrigerate it until you’re ready to use it.
  2. To make the gazpacho, add of the ingredients to your blender and blend on high until smooth. Taste and add additional salt and black pepper, if desired.
  3. Pour the gazpacho into a large container, cover and refrigerate it until well chilled. Before serving, give the gazpacho a quick stir as some of the liquid may have separated out.
  4. To serve, pour the chilled gazpacho into bowls. Swirl in a spoonful of the chimichurri sauce. Garnish with chopped tomatoes and watermelon, if desired. Serve immediately.
  5. Leftovers can be stored in an airtight container in your refrigerator for 2-3 days.

Cheesy Beef Tortellini Skillet by Pumpkin ‘N Spice

Lemon Garlic Shrimp and Zucchini Noodles by Kristine’s Kitchen

Grilled Fig, Bacon, and Arugula Flatbread Pizza by Flavor the Moments

Avocado Pesto Quesadillas by She Likes Food

Mexican Quinoa Salad by Life Made Sweeter

Southwestern Grilled Turkey Burgers (Freezer) by Sweet Peas & Saffron

One Pot Pasta Primavera by The Recipe Rebel

Shrimp Quesadillas with Avocado Cream by Bake.Eat.Repeat.

  • Spicy Sausage, Kale and Potato Soup

Spicy Sausage, Kale and Potato Soup

Posted on March 2, 2017

This post was originally published here on October 24, 2014. I’ve since updated the photos and text. Enjoy!

I’m sneaking in one last cozy soup recipe before it’s officially Spring!

We experienced some weirdly warm weather here in New England last week. It was sunny and nearly 70 degrees for two days in a row. It felt so freaking good to be able to go outside without having to wear 358 pieces of clothing. And almost all of the snow melted away from my backyard and roof (which was extra awesome because my ceiling has been leaking – yikes!).

But the little blip of Spring that we had didn’t last long. And now we’re back to normal March temperatures. So soup it is.

Spicy Sausage, Kale and Potato Soup |

This Spicy Sausage, Kale and Potato Soup is what I like to think of as one of those transition recipes. It’s got plenty of hearty ingredients to fill you right up, like leafy kale and a mix of both sweet potatoes and white potatoes. But it’s also not overly heavy. In fact, the base of this soup is very brothy (can the word “broth” be used as an adverb?), so it almost feels kind of light. It will warm you right up, without weighing you down.

This recipe is perfectly suited for a weeknight meal. It’s all made in just a single pot. And you can have it ready in 30 minutes. Feel free to use either chicken or pork sausage in this recipe. But whatever you do, definitely go for a spicy version of the sausage. I’ve made this soup in the past with sweet Italian sausage, and it just wasn’t the same. You need that little extra little kick from the spicy sausage!

Spicy Sausage, Kale and Potato Soup |

I’m sharing the recipe for this Spicy Sausage, Kale and Potato Soup as part of our monthly #30MinuteThursday series. Which I’m guessing is pretty self explanatory based on the name, but just in case it’s not, it’s a day when myself and a group of some of my blogging friends get together to share quick and easy dinner recipes that can all be made in 30 minutes or less. Just scroll down below and you’ll find the links for all the other recipes this month. Check ’em out and be inspired. Because hangry isn’t a good look on anybody. Trust me. I would know.



Recipe adapted from The Candid Appetite

Spicy Sausage, Kale and Potato Soup

Serves 6-8

Spicy Sausage, Kale and Potato Soup


  • 1 lb spicy sausage (pork or chicken)
  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, peeled and chopped
  • 4 garlic cloves, peeled and minced
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1/2 tsp. red pepper flakes, divided
  • 1/8 tsp. ground nutmeg
  • 1 large bunch curly kale (about 4 cups), stemmed and chopped
  • 8 cups low sodium chicken broth
  • 1 large sweet potato, cut into 1/4 inch slices
  • 1 large russet potato, cut into 1/4 inch slices
  • 1/2 cup heavy cream
  • 1/2 cup chopped fresh parsley
  • Grated Parmesan cheese, for serving


  1. Heat a large heavy-bottom pot over medium-high heat. Add the sausage (if it's still in the casing, remove and discard the casing) and cook until it’s no longer pink, about 5 minutes, stirring frequently with a wooden spoon and breaking it up into smaller pieces as it cooks. Remove the sausage from the pot and place it on a paper-towel lined plate to drain.
  2. Reduce the heat to medium and warm the olive oil in the same pot. Then add the chopped onion and cook until it's slightly softened, about 5 minutes, stirring frequently while scraping the bottom of the pot to loosen up any browned bits. Add the garlic, salt, black pepper, 1/4 tsp. of the red pepper flakes and the nutmeg and cook for 1 minute more. Stir in the kale and let it cook down for about 2 minutes.
  3. Add the chicken broth and the sweet potato slices. Increase the heat to bring the soup up to a simmer. After 3-4 minutes stir in the russet potato slices and the cooked sausage. Simmer the soup, uncovered, for about 10 minutes more, or until the potatoes are cooked through.
  4. Remove the soup from the heat and stir in the heavy cream and parsley.
  5. To serve, ladle the soup into bowls and garnish with a sprinkle of Parmesan cheese and a pinch of red pepper flakes, if desired.
  6. Once cooled, the leftovers can be stored in an airtight container in your refrigerator for 2-3 days.

One Pot Beef and Tomato Macaroni Soup from The Recipe Rebel

Baked Chicken Ranch Taquitos from Pumpkin ‘N Spice

Sheet Pan Lemon Garlic Salmon and Asparagus from Kristine’s Kitchen

Honey Garlic Chicken Stir Fry Noodles from Savory Nothings

One Pan Italian Pasta from My Kitchen Craze

Asian Lemon Chicken from Life Made Sweeter

Sheet Pan Chicken Fajitas from Bake.Eat.Repeat.

Easy Thai Vegetable Pita Pizzas from She Likes Food

Guinness Beef Chili from Flavor the Moments

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