Gazpacho With Watermelon And Avocado Recipes

GRILLED WATERMELON GAZPACHO

Steps:

• Brush 1 tablespoon olive oil over watermelon slices, tomato, cucumber and jalapeno; grill, covered, on a greased grill rack over medium-high direct heat until seared, 5-6 minutes on each side. Remove from heat, reserving one watermelon slice., When cool enough to handle, remove rind from remaining watermelon slices; cut flesh into chunks. Remove skin and seeds from tomato and jalapeno; chop. Coarsely chop cucumber. Combine grilled vegetables; add 1/4 cup onion, vinegar, lime juice and seasonings. Process in batches in a blender until smooth, adding remaining olive oil during final minute. If desired, strain through a fine-mesh strainer; adjust seasonings as needed. Refrigerate, covered, until chilled., To serve, pour gazpacho into bowls or glasses. Top with diced avocado and remaining onion. Cut reserved watermelon slice into wedges. Garnish bowls or glasses with wedges.

WOLFGANG PUCK'S NO COOK GAZPACHO

Steps:

• ---Prepare gazpacho:.
• In a large bowl, combine all ingredients (except for topping ingredients and garnishes).
• Cover and refrigerate for 1 hour.
• Transfer to food processor, pulse until almost pureed, leaving a little texture.
• Season with salt and pepper.
• Return to bowl, cover and refrigerate another hour before serving.
• ---Prepare Topping:
• In a medium bowl, combine all the topping ingredients until well blended.
• Season with salt and pepper.
• Cover and refrigerate until needed.
• ---To serve:
• Ladle 10 to 12 ounces into chilled soup plates.
• Top with 1/4 cup of the topping mixture, 2 shrimp and a sprig of cilantro.
• Place a wedge of lime on the rim of the plate.

TOMATO-WATERMELON GAZPACHO WITH AVOCADO

Steps:

• In a blender combine tomatoes, 1/2 cup watermelon, bread, cucumber, onion, garlic, salt, pepper and ice cube. Purée until smooth. Slowly drizzle in the olive oil. Chill in refrigerator until very cold, at least 30 minutes.
• Serve, garnished with remaining chopped watermelon and avocado.

WATERMELON GAZPACHO

Steps:

• Puree 3 cups watermelon in a blender. Cut remaining watermelon into 1/2-inch pieces; set aside., In a large bowl, combine the watermelon puree, lime juice, lime zest, ginger and salt. Stir in the tomato, cucumber, green pepper, cilantro, onion, jalapeno and cubed watermelon. Chill until serving. If desired, serve with wedge of watermelon.

AVOCADO GAZPACHO

Steps:

• Combine the avocado, tomatoes, garlic, onion, olive oil, vinegar, paprika and salt in a blender, and blend until smooth. Taste and adjust seasonings. Pour into a bowl or pitcher, thin out as desired with ice water, cover and chill for several hours.
• Meanwhile, prepare the garnishes, if using. Place them in small bowls on a platter. Serve it in bowls, and pass the tray of garnishes.

WATERMELON GAZPACHO

Steps:

• Process 1/2 cup of watermelon, along with the orange juice and oil, in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving.)

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.

AVOCADO GAZPACHO

Steps:

• Mix tomato-vegetable juice, vegetable broth, tomatoes, avocados, cucumber, canned tomatoes with juice, green bell pepper, red bell pepper, olive oil, green onions, lemon juice, cilantro, vinegar, hot pepper sauce, salt, and black pepper together in a large bowl. Cover and chill for at least 3 hours before serving to allow flavors to blend.