Cool summer red and green gazpacho

While the sun blazes in the sky, try these bright and creamy soups to cool you down.

By ELIZABETH KURTZ/GOURMETKOSHERCOOKING.COM
Watermelon and Tomato Gazpacho (photo credit: Courtesy)
Watermelon and Tomato Gazpacho
(photo credit: Courtesy)
The weather is warm and the nine days are upon us. Each day we look for light and nutritious meals that are filling and flavorful. I’ve been starting each meal with a refreshing soup that features seasonal ingredients that make the meal memorable. 
I love the tartness of Greek yogurt combined with tomatoes and fresh dill. The color is bright and the soup is creamy. 
The watermelon tomato gazpacho is a great twist on traditional gazpacho. The sweet watermelon is amazing with spicy hot sauce. 
Watermelon and Tomato GazpachoServes 6
2 cups seedless watermelon2 pounds ripe tomatoes 1/2 seedless cucumber, peeled and coarsely chopped1/2 medium red onion, coarsely chopped1 small red bell pepper, seeded and coarsely chopped1 jalapeno, chopped1 tablespoon hot sauce (I use S’riachi sauce)Juice of 1 lime2 tablespoons balsamic vinegar1/4 cup olive oil1/4 cup cilantroSalt and pepper
Combine all ingredients in the bowl of a food processor. Process in batches until fairly smooth; chill and serve.
Greek Yogurt GazpachoServes 4 – 6
1 1/2 seedless cucumbers, peeled, coarsely chopped2 ribs celery, coarsely chopped1 small onion, coarsely chopped1 clove garlic, crushed2 green tomatoes or red if not available, chopped1  jalapeño, seeded2 tablespoons parsley1/4 cup fresh dillJuice of 2 lemons¼ cup olive oil1/2 teaspoon cumin1 cup Greek-style plain yogurt
Combine all ingredients in the bowl of a food processor. Process in batches in food processor until fairly smooth, chill and serve. Use a little water to thin if soup is too thick.