HONEYDEW MELON GAZPACHO
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Roughly chop the melon and add to the bowl of a food processor, reserving some for garnish. Chop the cucumber and halve the grapes and add to the food processor. Top with the spinach, basil, scallions and serrano. Splash in the olive oil, champagne vinegar, lime juice and honey. Process until the ingredients are combined, about 1 minute. Add half the avocado and process again until the avocado has been completely incorporated, about 30 seconds. Season to taste with salt and pepper and thin with ice water if necessary to reach desired consistency.
- Transfer to a bowl, cover and refrigerate for at least 1 hour.
- To serve: Ladle the soup into bowls and top with the diced honeydew, sliced avocado, and cilantro leaves. Serve with wedges of lime on the side.
GREEN GAZPACHO
A cold, no-cook soup packed with fresh vegetables!
Provided by MrsFisher0729
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Time 55m
Yield 2
Number Of Ingredients 9
Steps:
- Blend honeydew melon, cucumber, onion, avocado, jalapeno pepper, garlic, white balsamic vinegar, lime juice, salt, and black pepper in a blender until smooth. Adjust seasonings if desired and chill before serving.
Nutrition Facts : Calories 275.9 calories, Carbohydrate 36.3 g, Fat 15.1 g, Fiber 10.3 g, Protein 5.1 g, SaturatedFat 2.2 g, Sodium 47.2 mg, Sugar 22.2 g
CUCUMBER GAZPACHO WITH SHRIMP AND MELON
Categories Soup/Stew Appetizer Dinner Lunch Melon Shrimp Cucumber Spring Summer Chill Healthy Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 (first-course) servings
Number Of Ingredients 12
Steps:
- In blender or food processor, combine coarsely chopped cucumber, scallions, coarsely chopped herbs, ginger, garlic, olive oil, and yogurt and process until smooth, about 1 minute. Stir in 1/2 teaspoon salt, pepper, and hot sauce, then transfer to large airtight container and refrigerate 1 hour or up to 4 hours.
- In small bowl, stir together shrimp and remaining cucumbers, herbs, and salt.
- Fold watermelon or cantaloupe into soup. Divide soup evenly among 4 chilled bowls and top each with dollop of shrimp mixture. Serve immediately.
SHRIMP AND MELON GAZPACHO
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h35m
Yield 18 to 24 hors d'oeuvres servings or 6 app. soup bowls
Number Of Ingredients 12
Steps:
- Bring the vegetable broth to a boil in a saucepan. You will be using it as a court bouillon - a poaching liquid for the shrimp. The court bouillon is not actually part of the soup. Poach the shrimp in their shells until just pink and remove to a platter to cool. (Shrimp cooked in its shell retains more flavor).
- While the shrimp are cooling, combine the cucumbers, tomatoes, jalapeno, onion, tomatillos, cantaloupe, and honeydew melon in a food processor and pulse to coarsely chop. Remove to a bowl and squeeze in the juice of the fresh lemon, being careful not to drop any remaining lemon seeds into the mix. Add the chopped chives, and stir to combine.
- Peel the shrimp and finely dice. Stir the shrimp into the fruit/vegetable mixture and season, to taste, with salt and pepper. Chill well.
- In the episode, we served this gazpacho as an hors d'oeuvres in porcelain Chinese spoons. You can do the same or be creative by using your own choice of individual serving vessel such as sake cups, rice bowls or even 2 ounce ramekins with demitasse spoons. It can also be served as an appetizer in soup bowls.
CUCUMBER GAZPACHO
This easy cucumber gazpacho is deliciously refreshing and healthy. Made with cucumbers, fresh herbs, and red wine vinegar, this chilled soup pairs perfectly with sandwiches and wraps.
Provided by Kirsten Nunez, MS
Categories Appetizer
Time 15m
Number Of Ingredients 11
Steps:
- Peel the cucumbers, if you'd like. Slice lengthwise and scoop out the seeds with a spoon. Dice the cucumbers.
- In a high-powered blender or food processor, blend the cucumbers and 1/2 cup ice cold water. Add the remaining ingredients, slowly adding water to thin as desired. Taste and adjust as necessary.
- Transfer to bowls or cups. Top with non-dairy milk, sliced cucumbers, or fresh herbs. Enjoy immediately.
Nutrition Facts : Calories 58 kcal, Carbohydrate 4 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, Sodium 310 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
APPETIZER CUCUMBER GAZPACHO WITH SHRIMP
This is my go-to appetizer for parties or guests in the summer. I prefer to serve the soup in small shot glasses. If you want it to be vegetarian, just omit the shrimp. It's a mixture between gazpacho and ajoblanco.
Provided by monika1969
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Time 1h10m
Yield 10
Number Of Ingredients 10
Steps:
- Combine grapes, almonds, sherry vinegar, lime juice, cilantro, garlic, and salt in batches in the bowl of a food processor; pulse until roughly blended. Add cucumbers and briefly process, leaving some small pieces. Mix in olive oil using a spatula.
- Chill in the refrigerator for 1 hour.
- Taste soup and season with more salt if necessary. Fill small glasses with soup and drizzle with a bit of olive oil. Place 1 cooked shrimp into each glass.
Nutrition Facts : Calories 175.3 calories, Carbohydrate 20.1 g, Cholesterol 88.5 mg, Fat 6.2 g, Fiber 2 g, Protein 12.1 g, SaturatedFat 0.8 g, Sodium 397.8 mg, Sugar 16.6 g
SHRIMP GAZPACHO
Here's a refreshing take on the classic chilled tomato soup. Our twist features shrimp, lime and plenty of avocado. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12 servings (3 quarts).
Number Of Ingredients 10
Steps:
- In a large nonreactive bowl, mix first 6 ingredients. Gently stir in remaining ingredients. Refrigerate, covered, 1 hour before serving.
Nutrition Facts : Calories 112 calories, Fat 4g fat (1g saturated fat), Cholesterol 57mg cholesterol, Sodium 399mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges
/RECIPES/1433620-CUCUMBER-GAZPACHO-WITH-SHRIMP-AND-MELON
How to make /recipes/1433620-Cucumber-Gazpacho-with-Shrimp-and-Melon
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Cook dumplings in a 6- to 8-quart pot of boiling unsalted water, uncovered, stirring occasionally, until cooked through, 5 to 8 minutes. (Cut into a dumpling to check filling.) Remove pot from heat and keep dumplings warm in hot water.
- While dumplings cook, bring chicken broth to a boil in a 4- to 6-quart heavy pot. Add cabbage, mushrooms, and carrots and boil, uncovered, stirring occasionally, 3 minutes, then add peas and cook 2 minutes. Stir in scallions, sesame oil, salt, and pepper and boil until all vegetables are tender, about 1 minute.
- Divide dumplings among 4 soup bowls with a slotted spoon. Ladle soup over dumplings
- Read More http://www.epicurious.com/recipes/food/views/Asian-Dumpling-Soup-232979#ixzz2HSdpOQ00
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CUCUMBER MELON GAZPACHO WITH GINGER SHRIMP - …
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5/5 (2)Total Time 4 hrs 20 minsCategory SoupCalories 334 per serving
- In a glass mixing bowl make the ginger shrimp marinade by whisking together the oil, lemon juice, vinegar, ginger and honey. Set aside.
- Bring a medium pot of water to a boil, then reduce to a simmer. Add the shrimp and cook 2-3 minutes or until just cooked through. Strain the shrimp in a colander.
- Add the shrimp to your marinade and cover or place both the shrimp and marinade in a plastic bag and marinate in the refrigerator for 3-4 hours.
- Place all gazpacho ingredients into a high-powered blender and blend on high for 1 minute. Transfer gazpacho to sealed container and refrigerate 3-4 hours.
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5/5 (2)Total Time 23 minsCategory DinnerCalories 187 per serving
- To a blender (or food processor) add avocado, cucumber, vegetable broth, shallot, lemon juice, rice vinegar, salt and pepper. Blend until smooth. Taste and adjust seasoning. Set aside in the refrigerator to chill.
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COOLING CUCUMBER GAZPACHO - FEASTING AT HOME
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4.9/5 (16)Calories 143 per servingCategory Soup
- Place the first 12 ingredients in a blender and blend until smooth. Refrigerate until serving. You can make this a day ahead. Taste and adjust salt, spice level, and acid to your liking.
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- In a blender, purée all the ingredients until smooth. Season with salt and pepper. Transfer to a large bowl and refrigerate for 1 hour or until completely chilled. Thin out with water, if desired. Adjust the seasoning.
CUCUMBER GAZPACHO WITH SHRIMP - I BELIEVE I CAN FRY
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Servings 4Total Time 1 hr 15 minsCategory SoupCalories 138 per serving
- Combine chopped, de-seeded cucumber with mint leaves, basil leaves, half a de-seeded jalapeno, and minced shallot in a blender. Pulse several times.
- Add lime juice, water, and yogurt. Pulse or liquefy to your desired consistency. Add salt and pepper to taste.
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4.9/5 (20)Servings 4Cuisine Fusion, International, SpanishCategory Appetizer, Soup, Tapas
- Combine the cucumbers, cilantro, crushed garlic, green onions and lime juice in a blender or food processor. Blend or pulse until you have the desired consistency – some people like it chunkier and others prefer a smoother mix. Add a ripe avocado (peeled and seed removed) for an extra creamy version.
- Taste and add salt if desired. For best flavor, chill the soup for 1-2 hours before serving. Mix it well before serving.
- Serve with croutons or garlic toast, pickled red onions, a drizzle of olive oil, and cilantro leaves. Other topping options include smoked salmon, crème fraiche, etc.
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