JULIA'S WATERMELON GAZPACHO
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
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
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.
WHITE GAZPACHO WITH WATERMELON RIND
Provided by Julia Moskin
Categories easy, appetizer
Time 45m
Yield 8 to 12 servings
Number Of Ingredients 11
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
WATERMELON GAZPACHO
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
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.
WATERMELON GAZPACHO
A perfect blend of flavors, and it's very refreshing, it's a perfect summertime soup. This recipe was taken from the National Watermelon website. Cooking time is refrigeration time. Adjust all amount to taste.
Provided by Kittencalrecipezazz
Categories Melons
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a blender, puree the watermelon; pour into a large mixing bowl.
- Stir in remaining ingredients.
- Refrigerate, covered at least 1 hour to blend flavors.
- This recipe serves four but can easily be doubled.
Nutrition Facts : Calories 106.6, Fat 0.5, SaturatedFat 0.1, Sodium 296.5, Carbohydrate 26.8, Fiber 2.8, Sugar 20.3, Protein 1.9
WATERMELON GAZPACHO
Tomato and watermelon are an unexpected match, their respective acidity and sweetness mingling to great effect. This soup, adapted from Anya von Bremzen's book "The New Spanish Table," integrates the melon into a bare-bones gazpacho, one of the sovereigns of the high summer table. There are so few ingredients here that the ones you use will really stand out, so try to get the freshest, juiciest tomatoes and sweetest watermelon you can. The chopped celery brings the flavor combination together, so don't leave it out.
Provided by Martha Rose Shulman
Categories weekday, soups and stews, appetizer
Time 10m
Yield 4 to 6 regular servings, or 8 to 12 aperitifs
Number Of Ingredients 8
Steps:
- Working in batches, purée all of the ingredients except the garnish in a blender for two minutes or longer until frothy and smooth. Taste and adjust seasonings, making sure you have used enough salt and lemon juice for a vivid flavor. Transfer to a bowl, and chill for several hours. Taste and adjust seasonings. Serve, garnishing each bowl with thinly sliced celery or, if serving in glasses, with a thin lengthwise slice of celery stick.
Nutrition Facts : @context http, Calories 88, UnsaturatedFat 4 grams, Carbohydrate 12 grams, Fat 5 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 462 milligrams, Sugar 9 grams
WATERMELON GAZPACHO
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
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
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
This is a delightfully simple, elegant dish. Serve as a side or with pita and hummus for a meal. It's so refreshing-guests will love it. -Nicole Deelah, Nashville, Tennessee
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings (1 quart).
Number Of Ingredients 12
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.
Nutrition Facts : Calories 58 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 599mg sodium, Carbohydrate 18g carbohydrate (15g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
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