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.
WATERMELON GAZPACHO SHOOTERS
From Dan Smith and Steve McDonagh on the Food Network. Special Equipment: Shot glasses. Cooking time is chilling time.
Provided by Recipe Junkie
Categories Beverages
Time 1h15m
Yield 16 shooters
Number Of Ingredients 7
Steps:
- Put the watermelon, tomatillos, jalapeno, lime juice and zest, salt and pepper into a blender or food processor, working in batches if necessary.
- Blend until the mixture is smooth.
- Chill well before serving, at least 1 hour and up to 1 day.
- To serve, pour about 2 ounces of the gazpacho into shot glasses and garnish with a lime slice.
Nutrition Facts : Calories 13.6, Fat 0.1, Sodium 73.2, Carbohydrate 3.4, Fiber 0.3, Sugar 2.6, Protein 0.3
WATERMELON GAZPACHO
Provided by Tyler Florence
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Puree the tomato, chile and 1 cup watermelon in a blender. Add the vinegar and olive oil and pulse. Add the red onion, cucumber and dill, season with salt and pepper and puree until smooth. Chill at least 30 minutes. Loosen with a few tablespoons water, if needed.
- Pour the gazpacho into chilled cups or bowls; top with dill, the feta and the remaining watermelon.
GREEN GAZPACHO SOUP SHOOTERS
Cucumbers are the star in this simple chilled soup, which is just as refreshing as its tomato-based cousin.
Provided by Food Network Kitchen
Categories appetizer
Time 2h50m
Yield about 4 cups
Number Of Ingredients 8
Steps:
- Toss the cucumber, vinegar, sugar and 2 teaspoons salt in a medium bowl and set aside at room temperature, tossing occasionally, until juicy, about 30 minutes.
- Meanwhile, put the almonds in a large skillet and heat over medium, swirling them around until golden and toasted in spots, about 3 minutes. Set aside to cool.
- Add the oil and garlic, the cucumber mixture along with any collected juices, 6 ice cubes and all but 2 tablespoons each of the almonds and parsley to a blender. Blend on high until very smooth. Refrigerate until chilled, about 2 hours.
- Pour into 2-ounce shot glasses. Sprinkle each with the reserved almonds and parsley.
WATERMELON GAZPACHO
Steps:
- Puree 1 tomato, 1/2 serrano chile and 1 cup cubed seedless watermelon in a blender. Add 1 teaspoon red wine vinegar and 1/4 cup olive oil and pulse. Add 2 tablespoons minced red onion, 1/2 chopped seeded cucumber and 2 tablespoons minced dill; season with salt and pepper and puree. Chill at least 30 minutes. Loosen with water, if needed. Garnish each serving with more cubed watermelon, crumbled feta and dill.
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