Fresh Watermelon Gazpacho Recipes
TOMATO AND WATERMELON GAZPACHO
Provided by Food Network Kitchen
Time 1h20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Place the tomatoes, watermelon, cucumber, bell pepper, shallot, basil and mint in a large bowl. Season with 1 1/2 teaspoons salt, and pepper to taste. Stir in the olive oil and vinegar.
- Puree the tomato mixture in a blender, in batches if necessary. Strain through a fine-mesh sieve into a bowl, pressing to extract any liquid; discard the solids and season with salt and pepper. Cover and refrigerate until chilled, about 1 hour.
- To serve, top the soup with the small herb leaves and a drizzle of olive oil.
Nutrition Facts : Calories 171 calorie, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 103 milligrams, Carbohydrate 14 grams, Fiber 2 grams, Protein 2 grams, Sugar 9 grams
FRESH WATERMELON GAZPACHO
This soup is lightly sweet with just a little bite of heat from the jalapeno. The combination of both blended and diced melon and cucumber, plus the blueberries, also give it a nice contrast in texture.
Provided by Scott Koeneman
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Put 6 cups watermelon, 1/2 of the cucumber, jalapeno pepper, and vinegar in a blender; blend until smooth. Pour gazpacho into a large bowl and stir remaining watermelon and cucumber into soup. Refrigerate until chilled, at least 30 minutes.
- Divide gazpacho among 4 bowls and top each with blueberries.
Nutrition Facts : Calories 122.2 calories, Carbohydrate 30.5 g, Fat 0.7 g, Fiber 2.5 g, Protein 2.5 g, SaturatedFat 0.1 g, Sodium 4.4 mg, Sugar 22.6 g
WATERMELON GAZPACHO
This super refreshing watermelon gazpacho hits the spot on hot summer days. This recipe makes a big batch, so store the leftovers in the fridge for easy lunches all week long.
Provided by Jeanine Donofrio
Categories Soup
Time 20m
Yield 6
Number Of Ingredients 14
Steps:
- Set aside the reserved half of the chopped cucumber, tomatoes, red pepper and green onions and place the remaining half in a blender. Add the watermelon, garlic, basil, vinegar, olive oil, salt, pepper and jalapeño pepper, if using. Blend until smooth. Taste and adjust seasonings.
- Pour into a large bowl (or small individual jars, as pictured) and stir in the reserved chopped vegetables.
- Chill for 3 to 4 hours or overnight.
- Drizzle with olive oil and garnish with diced avocado and/or micro greens, if desired, before serving.
WATERMELON AND CUCUMBER GAZPACHO
This fresh, colorful soup makes a great summer starter. It's definitely different and very refreshing.
Provided by Nana Lee
Categories Melons
Time 1h30m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 12
Steps:
- Puree 4 cups watermelon in blender until smooth.
- Transfer puree to large bowl.
- Add remaining 1 cup diced watermelon and next 10 ingredients; stir to combine.
- Cover gazpacho and refrigerate until cold, at least 1 hour and up to 4 hours.
- Divide gazpacho among bowls and top with dollop of crème fraîche or sour cream.
- Makes 4 servings.
- Bon Appétit.
- August 2005.
Nutrition Facts : Calories 252.5, Fat 11.9, SaturatedFat 7, Cholesterol 40.8, Sodium 190.6, Carbohydrate 37, Fiber 3.9, Sugar 24.9, Protein 4.5
WATERMELON GAZPACHO
Steps:
- In a blender, puree the tomatoes, chile, and 1/2 of the watermelon. Pour in the red wine vinegar and olive oil and pulse. Add the onion, cucumber and dill and season with salt and pepper. Puree until smooth. Pour into chilled bowls and sprinkle with dill, feta, and remaining watermelon. Serve.
WATERMELON AND CUCUMBER GAZPACHO
Provided by Cat Cora
Categories Soup/Stew Pepper Appetizer No-Cook Quick & Easy Watermelon Mint Celery Cucumber Summer Chill Jalapeño Sour Cream Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Puree 4 cups watermelon in blender until smooth. Transfer puree to large bowl. Add remaining 1 cup diced watermelon and next 10 ingredients; stir to combine. Cover gazpacho and refrigerate until cold, at least 1 hour and up to 4 hours.
- Divide gazpacho among bowls; top with dollop of crème fraîche.
More about "fresh watermelon gazpacho recipes"
WATERMELON GAZPACHO - ONCE UPON A CHEF
From onceuponachef.com
Cuisine American, SpanishTotal Time 15 minsCategory SoupsCalories 90 per serving
- Set aside 3-4 cubes of watermelon, a couple of celery pieces, and a few leaves of basil to use as a garnish for the soup.
- Put the remaining ingredients into a blender (if you run out of room, blend the vegetables for a few seconds to make more space for the other ingredients). Pulse until it reaches a soup-like consistency. Taste and adjust seasoning, if necessary. Chill in the fridge for 2 to 3 hours before serving. Finely chop the reserved watermelon, celery and basil. Pour the gazpacho into bowls or glasses and top with garnishes.
- Note: If you touch the seeds of the chile pepper, just be sure to wash your hands well and avoid touching your eyes.
WATERMELON GAZPACHO SOUP RECIPE – MELANIE COOKS
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Cuisine SpanishTotal Time 10 minsCategory SoupCalories 61 per serving
WATERMELON GAZPACHO RECIPE | SOUTHERN LIVING
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4.5/5 (2)Category Food, Dish, SoupServings 5Total Time 45 mins
WATERMELON GAZPACHO RECIPE: A 10 MINUTE SUMMER RECIPE
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5/5 (5)Total Time 20 minsCategory SoupCalories 164 per serving
- Washing and chop the tomatoes, pepper, and onion. Make sure you are using the best quality fruits and vegetables possible-- gazpacho is a raw dish.
RECIPE: HEIRLOOM WATERMELON GAZPACHO - TYRANT FARMS
From tyrantfarms.com
Cuisine Portuguese, SpanishCategory Lunch, Raw Food, Side Dish, SoupServings 6Estimated Reading Time 6 mins
- The simplest soup instructions ever! Throw all ingredients into a food processor and blend (or into a large bowl and blend with an immersion blender).
- Chill in the fridge in glass or ceramic container (not plastic to prevent leaching) for at least an hour before serving. Best served with a dollop of whole sour cream or milk kefir on top (especially if hot peppers used) plus a garnish of edible flowers.
WATERMELON GAZPACHO - FEASTING AT HOME
From feastingathome.com
5/5 (5)Category SoupCuisine MediterraneanTotal Time 20 mins
- In a blender, place ¾ of the bell pepper ( rough chopped), onion, 3 cups cucumber, garlic, tomato, jalapeño, and only 2 cups of the watermelon. Blend. Add herbs, spices, salt, vinegar. Blend to combine.
- Serve in a bowl and top with a few or all of the optional garnishes. These really add good texture to the soup, so don’t skimp out on these!
WATERMELON GAZPACHO (QUICK + EASY RECIPE) | HELLO LITTLE HOME
From hellolittlehome.com
5/5 (1)Total Time 20 minsCategory SoupCalories 115 per serving
- Add watermelon, tomato, red pepper, cucumber, onion, jalapeño, garlic, lime juice and zest, olive oil, salt, and pepper to blender. Blend until smooth or desired consistency.
WATERMELON GAZPACHO | BETTER HOMES & GARDENS
From bhg.com
2.5/5 (7)Calories 114 per servingTotal Time 20 mins
- In a blender or food processor combine watermelon, tomatoes, cucumber, onion, oil, and vinegar. Cover and blend or process until smooth. Stir in lime juice and the 1 tablespoon snipped fresh dill. Season to taste with salt and pepper.
WATERMELON GAZPACHO - GIMME SOME OVEN
From gimmesomeoven.com
5/5 (15)Estimated Reading Time 5 minsServings 4-6Total Time 15 mins
- Combine all ingredients together in a blender or food processor. Puree for 1 minute, or until the soup reaches your desired consistency. Taste and season with extra salt, pepper and/or cumin if needed.
SPICY WATERMELON GAZPACHO WITH JALAPEñO - CHEF CINDY
From chefcindy.com
Cuisine HealthyCategory SoupServings 4Total Time 20 mins
- Place all of the other ingredients in a food processor: watermelon, cucumber, tomato, red pepper, garlic, basil, mint, salt & pepper, jalapeño.
SUMMER WATERMELON GAZPACHO RECIPE [VIDEO] - CURRYTRAIL
From currytrail.in
Ratings 11Calories 172 per servingCategory Soups
- Seed and dice cucumbers. You can peel the skin as well. I prefer to keep the skin on English cucumbers.
WATERMELON RIND GAZPACHO - WATERMELON BOARD
From watermelon.org
- Place the watermelon rind, red onion, and garlic in a blender or food processor. Blend until finely chopped.
- Add the watermelon, tomato, basil, red wine vinegar, olive oil, salt, and pepper. Blend again until mostly pureed, with a little texture left. You can also puree until completely smooth if you'd like!
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