Summer Watermelon Gazpacho Recipes

WATERMELON GAZPACHO

Watermelon Gazpacho image

Provided by Tyler Florence

Time 15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 large tomato, pureed
1/2 serrano chile
2 cups cubed fresh watermelon
1 teaspoon red wine vinegar
1/4 cup extra-virgin olive oil
2 tablespoons minced red onion
1/2 cucumber, seeded and minced
2 tablespoons minced fresh dill, plus more for garnish
Kosher salt and freshly ground black pepper
1/4 cup crumbled feta cheese

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.

JULIA'S WATERMELON GAZPACHO

Julia's Watermelon Gazpacho image

Deliciously refreshing!

Provided by Julia

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes

Time 40m

Yield 10

Number Of Ingredients 12

Ingredients

6 cups cubed seeded watermelon
2 English (hothouse style) cucumbers, chopped
2 red bell peppers, chopped
1 onion, chopped
½ jalapeno pepper, finely chopped
¼ cup lemon juice
2 tablespoons olive oil
3 tablespoons chopped fresh mint
2 tablespoons minced fresh ginger
3 tablespoons honey
½ cup pineapple juice
20 small mint leaves

Steps:

Reserve 20 small pieces of watermelon for garnish. Working in batches, place the remaining watermelon, the cucumbers, red bell peppers, onion, jalapeno pepper, lemon juice, olive oil, 3 tablespoons of fresh mint, the ginger, honey, and pineapple juice into a blender, and blend for about 30 seconds per batch. The mixture should be well blended but retain some texture. Pour into a large pitcher or bowl, and refrigerate 1 hour. Serve in bowls, and garnish each bowl with a couple of chunks of the retained watermelon and 2 small mint leaves.

Nutrition Facts : Calories 100 calories, Carbohydrate 19 g, Fat 3 g, Fiber 1.4 g, Protein 1.4 g, SaturatedFat 0.4 g, Sodium 4.2 mg, Sugar 14.6 g

WATERMELON GAZPACHO

Watermelon Gazpacho image

Why not serve gazpacho at your next summer gathering? Start your hot-weather meal with this easy, intriguing variation.

Provided by USA WEEKEND columnist Pam Anderson

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes

Yield 6

Number Of Ingredients 11

Ingredients

2 cups 1/4-inch-diced watermelon
2 cups orange juice
2 tablespoons extra-virgin olive oil
1 seedless cucumber, cut into 1/4-inch dice
1 small yellow bell pepper, seeded and cut into 1/4-inch dice
1 small onion, cut into 1/4-inch dice
2 medium garlic cloves, minced
1 small jalapeno pepper, seeded and minced
3 tablespoons fresh lime juice
2 tablespoons chopped fresh parsley, basil or cilantro
Salt and freshly ground black pepper

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.)

Nutrition Facts : Calories 110.2 calories, Carbohydrate 16.4 g, Fat 4.8 g, Fiber 1.3 g, Protein 1.8 g, SaturatedFat 0.7 g, Sodium 3.1 mg, Sugar 11.6 g

SUMMER WATERMELON GAZPACHO

Summer Watermelon Gazpacho image

This watermelon gazpacho was a result of a lot of watermelon and several different recipes that I liked only parts of. It's the easiest version I've seen, and everyone who's had it loves it. It's wonderful on hot summer evenings with anything grilled.

Provided by DeeCooks

Categories Melons

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

3 tablespoons diced red onions
3 tablespoons red wine vinegar
3 tablespoons red wine
1 1/2 tablespoons sugar (more or less to taste)
3 cups diced watermelon
1/4 cup shredded mint
2 tablespoons chopped cilantro
2 teaspoons asian style chili-garlic sauce
1 lime, juice of
salt and pepper

Steps:

If the red onions are very strong, soak in ice water for about half an hour before marinating. (This draws out some of the sulfury taste.).
Marinate the onion with the red wine vinegar, red wine, and sugar for about an hour.
Combine onions with everything else and chill for at least an hour.

Nutrition Facts : Calories 69.8, Fat 0.2, Sodium 3.9, Carbohydrate 15.7, Fiber 1, Sugar 12.3, Protein 1

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