White Gazpacho With Watermelon Rind Recipes

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WATERMELON GAZPACHO



Watermelon Gazpacho image

Categories     Soup/Stew     Blender     Fruit     Nut     Appetizer     Brunch     No-Cook     Picnic     Lunch     Watermelon     Almond     Summer     Healthy     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield makes 4 to 6 first course servings

Number Of Ingredients 8

1 (4-lb) piece watermelon, rind discarded and flesh cut into large chunks (7 cups)
1 1/2 cups ice cubes
3/4 cup whole blanched almonds
3 garlic cloves, coarsely chopped
8 slices firm white sandwich bread, crusts discarded and bread torn into pieces
2 tablespoons red-wine vinegar
2 teaspoons kosher salt
1/4 cup extra-virgin olive oil

Steps:

  • Seed 1 cup watermelon chunks and cut into small dice. Purée remaining watermelon in a blender (in batches if necessary). Pour purée through a sieve into a bowl, pressing on solids, and discard seeds.
  • Return juice to blender and blend together with ice, almonds, and garlic (in batches if necessary) until smooth. Add bread, vinegar, salt, and pepper to taste and blend, adding oil in a slow stream, until smooth.
  • Top with diced watermelon.

WHITE GAZPACHO WITH WATERMELON RIND



White Gazpacho With Watermelon Rind image

Provided by Julia Moskin

Categories     easy, appetizer

Time 45m

Yield 8 to 12 servings

Number Of Ingredients 11

3/4 cup blanched, slivered almonds
1 cup loosely packed parsley or mint leaves, or a combination of the two
1 stalk celery, cut into chunks
1 dozen cherry tomatoes
1 clove garlic
1 1/2 cups bread cubes, like ciabatta or sourdough, hard crusts removed
5 tablespoons extra virgin olive oil
About 2 pounds cucumbers, preferably thin-skinned types like lemon or English about 4
About 2 pounds cubed watermelon rind, pale pink and green parts, hard skin removed about 8 cups, from 1/2 watermelon
1 tablespoon sherry vinegar or rice wine vinegar, more as needed
1 tablespoon salt, more as needed

Steps:

  • In a food processor, combine almonds, herbs, celery, tomatoes, garlic, bread and oil. Purée until smooth. Transfer mixture to a large bowl and return the used canister to the processor.
  • If using thin-skinned cucumbers, cut in chunks. If using thick-skinned ones, like Kirbys, peel and seed, then cut in chunks.
  • Working in batches if necessary, combine cucumbers, watermelon rind, vinegar and salt in the processor. Purée until smooth. Add to the other purée and whisk together well. Taste, adding salt and vinegar as needed. For a smoother texture, purée in a blender, in batches.
  • Chill until very cold, at least 2 hours or overnight. Taste for salt again before serving.

Nutrition Facts : @context http, Calories 198, UnsaturatedFat 11 grams, Carbohydrate 22 grams, Fat 13 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 551 milligrams, Sugar 9 grams, TransFat 0 grams

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