Cantaloupe Gazpacho Shooter Recipes

GAZPACHO SOUP IN CUCUMBER "SHOOTER"

Gazpacho Soup in Cucumber

Provided by Robert Irvine : Food Network

Time 4h30m

Yield 6 servings

Number Of Ingredients 9

Ingredients

2 English cucumbers, peeled (1 whole and 1 finely diced)
3 tomatoes, seeded and finely diced
1 red onion, finely diced
1 green bell pepper, finely diced
1 red bell pepper, finely diced
1 clove garlic, minced, or more to taste
4 cups tomato juice (recommended: V8)
2 tablespoons fresh lemon juice
2 tablespoons chopped chives

Steps:

Cut the whole peeled cucumber into 1 1/2 to 2-inch in long pieces. Stand them upright and trim the bottom so they are level and won't fall over. Using a spoon or a melon baller, remove the inside seeds and pulp 2/3 of the way into the cucumber, forming a "shooter" glass. Put in a bowl and refrigerate until ready to use.
In a large bowl combine all the remaining ingredients, cover and refrigerate for at least 4 hours. This will give the soup time to meld all the flavors together and let the juices from the vegetables mix.
When ready to serve, spoon the soup into the cucumber shooter glasses and serve. Let your guests enjoy the soup, then eat the "so called shooter glass".
A great refreshing chilled soup.

CANTALOUPE GAZPACHO WITH CRISPED PROSCIUTTO RECIPE BY TASTY

Cantaloupe Gazpacho With Crisped Prosciutto Recipe by Tasty image

Here's what you need: cantaloupe, cucumber, orange bell pepper, salt, red wine vinegar, olive oil, prosciutto, fresh basil, freshly cracked pepper

Provided by SpongeTowels

Categories Lunch

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 cups cantaloupe, peeled and cubed
1 cucumber, peeled and cubed
1 orange bell pepper, diced
1 ¼ teaspoons salt
1 teaspoon red wine vinegar
¼ cup olive oil, plus more for drizzling
1 ¼ cups prosciutto, thinly sliced
¼ bunch fresh basil, picked
freshly cracked pepper, for garnish

Steps:

Preheat your oven to 400 degrees. On a parchment lined baking sheet, place your prosciutto slices in a single layer. Bake for 10 - 12 minutes, until the prosciutto crisps, then remove and set aside.
In a blender, combine the cantaloupe, cucumber, bell pepper, salt, vinegar, and olive oil. Blend very well until extremely smooth. Strain into an air-tight container and allow to chill in the fridge for at least an hour (this can be made the day before serving as well).
When ready to serve, portion the chilled soup evenly into bowls, then garnish with freshly picked basil, a few pieces of the crisped prosciutto, an extra drizzle of olive oil, and a fresh crack of black pepper. Enjoy!

Nutrition Facts : Calories 254 calories, Carbohydrate 16 grams, Fat 16 grams, Fiber 2 grams, Protein 11 grams, Sugar 13 grams

WATERMELON GAZPACHO SHOOTERS

Watermelon Gazpacho Shooters image

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

Ingredients

4 cups seedless watermelon, diced (about 3 pounds)
2 -3 tomatillos, diced
1 tablespoon seeded and diced jalapeno (about 1/2 pepper)
1 lime, juice and zest of
1/2 teaspoon salt
1 pinch cayenne pepper
lime slice, for garnish

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