Honeydew Melon Gazpacho Recipes

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GREEN GAZPACHO



Green Gazpacho image

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

2 cups diced honeydew melon
1 English (seedless) cucumber, peeled and diced
1 small onion, diced
1 avocado - peeled, pitted, and chopped
1 jalapeno pepper, seeded and coarsely chopped
1 clove garlic, chopped
¼ cup white balsamic vinegar
1 tablespoon lime juice
salt and freshly ground black pepper to taste

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

MELON GAZPACHO WITH HAM CROSTINI



Melon Gazpacho with Ham Crostini image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1/2 to 1 serrano chile pepper, halved lengthwise and seeded
1 large clove garlic
1 yellow or orange bell pepper, sliced into 1/4-inch-thick rounds
1/2 sweet onion, sliced into 1/4-inch-thick rounds
1/4 cup extra-virgin olive oil
1/2 baguette, cut into 8 slices
7 cups cantaloupe chunks
1/4 cup white balsamic vinegar
Kosher salt and freshly ground pepper
1/4 cup jarred aïoli or mayonnaise
2 ounces thinly sliced serrano ham or prosciutto
1/4 cup chopped fresh parsley

Steps:

  • Preheat a grill or grill pan to medium. Place 4 soup bowls in the freezer. Thread the chile and garlic on a skewer. Brush the chile-garlic skewer, bell pepper and onion with 1 tablespoon olive oil. Grill until well marked, about 4 minutes per side. Add the bread halfway through and grill until toasted, about 2 minutes per side.
  • Transfer the grilled bell pepper, onion, chile and garlic to a blender. Add 6 cups cantaloupe, the vinegar and 2 tablespoons olive oil. Puree until smooth; season with salt and pepper. Transfer the soup to a medium bowl set inside a large bowl of ice to chill. Refrigerate, stirring occasionally, until cold, at least 10 minutes.
  • While the soup chills, spread the aïoli on the grilled bread and top with the ham. Finely dice the remaining 1 cup cantaloupe. Serve the soup in the chilled bowls and top with the diced cantaloupe, parsley and a few grinds of pepper. Drizzle with the remaining 1 tablespoon olive oil. Serve with the ham crostini.

Nutrition Facts : Calories 460, Fat 26 grams, SaturatedFat 3 grams, Cholesterol 18 milligrams, Sodium 755 milligrams, Carbohydrate 50 grams, Fiber 4 grams, Protein 11 grams, Sugar 24 grams

FIERY GRILLED SHRIMP WITH HONEYDEW GAZPACHO



Fiery Grilled Shrimp with Honeydew Gazpacho image

Provided by Jean Georges Vongerichten

Categories     Fruit     Shellfish     Appetizer     Cocktail Party     Backyard BBQ     Melon     Honeydew     Seafood     Shrimp     Summer     Grill     Grill/Barbecue     Party     Chile Pepper     Advance Prep Required     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 13

1/2 ripe honeydew, seeded
1 small fennel bulb, coarsely chopped
1 celery heart stalk, coarsely chopped
1/2 English cucumber, peeled and coarsely chopped
2 jalapeños, stemmed, seeded, and chopped
1 fresh green Thai chile, stemmed, seeded, and minced
3 tablespoons fresh lime juice, plus more to taste and wedges for serving
1 tablespoon kosher salt, plus more to taste
1 teaspoon sugar, plus more to taste
Crushed red chile flakes
1/4 cup packed fresh mint leaves, very thinly sliced, plus more for garnish
1 pound large (16- to 20-count) shrimp, shelled and deveined
Extra-virgin olive oil

Steps:

  • Cut away the honeydew rind and the dark green flesh close to the rind. Cut the honeydew into 1-inch chunks. You should have 4 cups of melon.
  • Put the melon in a blender along with the fennel, celery, cucumber, and jalapeños. Blend on low speed until almost smooth. Strain through a medium-mesh sieve, pressing on the solids to extract as much liquid as possible; discard the solids. Stir in the minced chile, lime juice, salt, and sugar. Taste and adjust seasonings. Cover tightly and refrigerate until very cold.
  • When ready to serve, heat your grill on high until very hot.
  • Sprinkle salt, chile flakes, and the mint all over the shrimp, then gently press in the seasonings. Drizzle a little oil all over the shrimp. Grill the shrimp, flipping once, until just opaque throughout, about 3 minutes. Skewer to serve if desired.
  • Divide the cold soup among cold serving bowls. Serve the hot shrimp on small plates next to the bowls. Drizzle a little oil over the soup and shrimp. Garnish the soup with mint and squirt a little lime juice over the shrimp. Serve immediately.

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