#drinkthesummer: Heirloom Tomato Gazpacho with Fennel + Orange

#drinkthesummer: Heirloom Tomato Gazpacho with Fennel, Orange + Cardamom ⎮ happy hearted kitchen#drinkthesummer: Heirloom Tomato Gazpacho with Fennel, Orange + Cardamom ⎮ happy hearted kitchen#drinkthesummer: Heirloom Tomato Gazpacho with Fennel, Orange + Cardamom ⎮ happy hearted kitchen

When I was working in montreal this winter I bought a pair of shoes for seven dollars at a department store. I knew they wouldn’t last me very long but I needed a pair of indoor shoes for my retail job that weren’t hiking boots or running shoes. I’ve been employed by a kitchen here in town and I’ve been wearing those same shoes during every shift. I’ve been working as a baker and also doing a little kitchen prep work and those shoes are now covered in everything from pastry flour to chipotle mayo. This summer has been hard, trying to find time with Matt to remind ourselves why we moved here; the mountains, the air, the two of us. I’ve worked in kitchens before but I found myself having trouble settling in to this one. A big part of growing older is that  I am more aware of what serves and inspires me. The work we do everyday should do just that – inspire. I had no connection to the work I was doing and I was desperate for more creativity. I decided it was time to move on, which was a hard decision for me not really knowing where I was going next. I finished my last shift, walked out the door and took off my shoes. I tossed them in the closest garbage can I could find and biked the rest of the way home in sock feet through the cool night air. If we learn to say no more to these things that don’t serve us, for which we have no passion for – we open up a space to say yes to the things that matter most. This is where it starts.

A lot can change in a few months, but so much can also happen in a year.  Last year around this time I had my feet up on a couch in northern sweden when I received an email from Sherrie. #drinkthesummer was happening but Matt + I were midway through our summer adventure and being a part of the party just wasn’t going to fit into the plans. Fast forward one year; new town, new home, same liquid dinner party. And this year I wasn’t going to miss out. Sipping on my favorite new flavors, barefoot on the porch. Say no more to the things that no longer serve you, and say heck yes to the things that do.

#drinkthesummer is here you guys, stay thirsty.


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#drinkthesummer: Heirloom Tomato Gazpacho with Fennel, Orange + Cardamom ⎮ happy hearted kitchen#drinkthesummer: Heirloom Tomato Gazpacho with Fennel, Orange + Cardamom ⎮ happy hearted kitchen#drinkthesummer: Heirloom Tomato Gazpacho with Fennel, Orange + Cardamom ⎮ happy hearted kitchen

Heirloom Tomato Gazpacho with Fennel, Orange + Cardamom

I have been on a gazpacho kick every since I made this golden delight. I guess gazpacho isn’t technically a drink but that’s the way I like to see it. I just think it’s the perfect thing to sip on in the august afternoon heat. 

I had set out to make this raw using these same flavors, but the raw fennel was just a little too strong. If you have a juicer and want to keep this completely raw, I might suggest juicing the fennel and then blending that with the tomatoes, orange and cardamom and serving it over ice (minus the garlic + shallot). Of course this idea is just coming to me now and I’m thinking that it would have been a delicious alternative had I thought of it sooner – next time. It’s a combination of flavors that taste like late summer with every sip. 

Serves 4 as a small sip. Vegan + Gluten Free.

Let me in on your kitchen creations – tag your photos #happyheartedkitchen and share the love!


  • 1 tablespoon extra virgin olive oil
  • 1 small bulb fennel
  • 1 clove garlic, crushed and minced
  • 1 small shallot, thinly sliced
  • 4.5 – 5 cups mixed heirloom tomatoes
  • Juice of one large orange (about 1/2 cup)
  • 1/2 fine sea salt + pepper to taste
  • Orange zest and reserved fennel fronds to garnish

What to

Trim the ends and fronds of the fennel and remove the core. Thinly slice the bulb. Heat oil in a small skillet over low heat. Add fennel, shallot and garlic to the skillet. You want to cook and soften the fennel without it turning brown or caramelized, add splashes of water to the skillet to keep things from getting dry. Cook until soft and tender, about 10 minutes.

Roughly chop the tomatoes and place in a large bowl. Add cooked fennel, garlic and shallots to the bowl along with the orange juice, salt and ground cardamom. Toss gently with your hands to combine. Scoop mixture into blender (you may need to do this in batches) and blend until smooth.

Pass through a fine metal sieve into a large bowl and refrigerate for at least half an hour.

Serve cold in small glasses and garnish with fennel fronds and orange zest.

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  • This is SO BEAUTIFUL Jodes — both the recipe and the words. Such honesty. I am so proud of you for standing up for what inspires you, and choosing to move on (even though it can be so scary). I know that great things are up ahead for you and the HHK, and I can’t wait to see what the next few months bring. So much love for you girl, xx

    • Thank you, Shelley 🙂 Can’t wait to have a friendly face out here to chat with! so soon + so much love x

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  • Jodi! Yes girl! YES! I remember tossing my hummus covered shoes I wore as a server into the garbage can on my last day before we moved to Colorado – I resonate with your words here so much about leaving behind that which is not adding to your life. You are SO opened up in ways you never knew were possible! This is where the great things happen. When you’re unsure of what’s next. When you take a bold move. When you ride home in your socks ;). Just when I didn’t think you could inspire me more. I am so excited or you Jodi. Even though things are so hard right now with you guys and your move, it will only make the victories that much sweeter. And with hearts like your’s and Matt’s, victories are a given <3.

    • I’ve got the biggest smile reading this comment, Jessie. Oh to brave hearts and courageous soul. What a wonderful life! Thank you, thank you, thank YOU! xxxxxxxx

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  • Yay! Thanks for hanging with us for #DRINKTHESUMMER 2016, Jodi. All my love, all the time, xx!

    • Thank YOU, Sherrie! What a host 🙂 Already dreaming up some concoctions for next year! Enjoy these last weeks of summer xo

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