TOMATO AND WATERMELON GAZPACHO
Provided by Food Network Kitchen
Time 1h20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Place the tomatoes, watermelon, cucumber, bell pepper, shallot, basil and mint in a large bowl. Season with 1 1/2 teaspoons salt, and pepper to taste. Stir in the olive oil and vinegar.
- Puree the tomato mixture in a blender, in batches if necessary. Strain through a fine-mesh sieve into a bowl, pressing to extract any liquid; discard the solids and season with salt and pepper. Cover and refrigerate until chilled, about 1 hour.
- To serve, top the soup with the small herb leaves and a drizzle of olive oil.
Nutrition Facts : Calories 171 calorie, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 103 milligrams, Carbohydrate 14 grams, Fiber 2 grams, Protein 2 grams, Sugar 9 grams
TOMATO-MELON GAZPACHO
Provided by Mark Bittman
Categories easy, weekday, soups and stews, appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Core, peel and seed tomatoes; cut flesh into 1-inch chunks. Seed melon, and remove flesh from rind; cut into chunks. Place a tablespoon of olive oil in each of two 10- or 12-inch skillets and turn heat under both to high. Add melon to one and tomatoes to the other, and cook, stirring, until they become juicy, no longer than 2 minutes.
- In a blender or food processor, puree melon with tomatoes, 1 1/2 cups water and basil, along with some salt and pepper. Stir in remaining olive oil. Chill, add lemon juice to taste and adjust seasoning. Serve.
Nutrition Facts : @context http, Calories 245, UnsaturatedFat 14 grams, Carbohydrate 23 grams, Fat 18 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 1266 milligrams, Sugar 18 grams
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.
TOMATO-MELON GAZPACHO
I like gazpacho, but the ultimate minimalist version-take a few tomatoes, a red pepper, some onion, oil, and vinegar, and whiz it in a blender-doesn't always cut it for me. When I confessed this to my friend and sometime co-author Jean-Georges Vongerichten, he suggested I abandon tradition entirely and combine tomatoes with another fruit of the season: cantaloupe. These, combined with basil and lemon-in place of vinegar-produce the mildest, most delicious, creamiest gazpacho I've ever tasted. Make sure to use ripe cantaloupe and tomato at the height of the summer for the best results.
Yield makes 4 servings
Number Of Ingredients 6
Steps:
- Cut the tomato flesh into 1-inch chunks. Seed the melon and remove the flesh from the rind; cut it into chunks. Put a tablespoon of olive oil in each of two 10- or 12-inch skillets and turn the heat under both to high (you can do this sequentially if you have only one skillet). Add the melon to one skillet and the tomatoes to the other and cook, stirring, until they become juicy, no longer than 2 minutes.
- In a blender, puree the melon, tomato, 1 1/2 cups water or 1 cup water plus 1/2 cup ice cubes, and the basil, along with some salt and pepper. Chill, then add lemon juice to taste and adjust the seasoning. Serve.
HEIRLOOM TOMATO GAZPACHO
Stars and studio moguls often do their wheeling and dealing at this legendary Hollywood haunt, where Catherine Zeta-Jones and Tyra Banks have been seen. Chef Sam Marvin tweaks dishes to anyone's liking (A-lister or otherwise) and purchases the freshest ingredients daily from local farmers' markets. Think of this colorful bowl as an alphabet soup of vitamins, delivering a healthy dose of A, B6, C, and K, not to mention lycopene, a potent antioxidant.
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- In a bowl, combine tomatoes, seeds, and juices, along with onion, cucumber, and peppers. Add cilantro, red wine vinegar, lemon juice, and Tabasco. Add a few pinches of salt and black pepper. Using hands or two forks, squish vegetables into a juicy soup, leaving a few big pieces. Add oil in small increments, tasting as you go. Refrigerate for at least 1 hour before serving. Ladle soup into bowls and drizzle with balsamic vinegar.
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
WATERMELON TOMATO GAZPACHO
A nice summertime recipe that calls for only raw ingredients and no cooking time. Lovely blend of flavors with no one flavor dominating. Used the Blender to puree. Done rapidly with no heat and would be very good for leftover watermelon. Cooking here is chill time.
Provided by drhousespcatcher
Categories Melons
Time 4h20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Seed and puree the watermelon.
- Then combine the watermelon puree with the diced watermelon, tomato, cucumber, bell pepper, lime juice, parsley, ginger, jalapeno, green onion, bitters and salt. Note the authors recommend you use a large bowl but you see that empty watermelon shell over there? Hey it makes a great serving container and you don't have to wash it.
- Stir to combine.
- Season with pepper and salt to taste. Use any other desired seasonings to taste.
- Serve with chilled serving bowls or chill for approx four hours then serve or using a large bowl, place in chilled serving bowls and serve immediately.
- Note: Parsley leaves should be one small handful. the bitters are NOT optional.
- Original was from the Philadelphia Inq. 7/13/05.
Nutrition Facts : Calories 66.5, Fat 0.4, SaturatedFat 0.1, Sodium 586.9, Carbohydrate 16.4, Fiber 1.8, Sugar 12.1, Protein 1.8
TOMATO-WATERMELON GAZPACHO WITH AVOCADO
After several days of sitting out on the counter feeding the fruit flies, even the firmest tomatoes start to slacken. That's when you know it's gazpacho time.This time I added watermelon, because I had it and because I wanted a slightly sweeter soup than usual. For color and voluptuous texture, I floated buttery avocado cubes on top. It was pretty enough to serve to company, and expandable enough to use up all the soft tomatoes on the oozing brink.
Provided by Melissa Clark
Categories easy, soups and stews, appetizer
Time 15m
Yield 2 servings
Number Of Ingredients 11
Steps:
- In a blender combine tomatoes, 1/2 cup watermelon, bread, cucumber, onion, garlic, salt, pepper and ice cube. Purée until smooth. Slowly drizzle in the olive oil. Chill in refrigerator until very cold, at least 30 minutes.
- Serve, garnished with remaining chopped watermelon and avocado.
Nutrition Facts : @context http, Calories 414, UnsaturatedFat 25 grams, Carbohydrate 33 grams, Fat 31 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 615 milligrams, Sugar 13 grams, TransFat 0 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
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MELON AND TOMATO GAZPACHO RECIPE - LOS ANGELES TIMES
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Servings 8Estimated Reading Time 6 minsCategory NO-COOK, VEGETARIAN, SOUPSTotal Time 30 mins
- Set aside ½ cup of the melon pieces and place the remaining melon in a blender. Peel the tomatoes using a swivel-blade peeler or by plunging into boiling water for 30 seconds and slipping off skins. Cut the tomatoes in half crosswise and squeeze out the seeds over a sieve set over the blender jar to catch the juices. Cut the tomatoes into chunks.
- Add the tomatoes, onion, bread, mint, lime juice, oil, half the chopped chile, salt and water to the blender. Blend to a rough puree, adding additional water as needed to create a soup-like consistency. Cover and chill for at least 1 hour.
- Taste the soup and add more salt and lime juice if desired. Meanwhile, mince the remaining chile and finely dice the reserved melon, placing both in a bowl. Halve the cucumber lengthwise, then seed, peel and finely dice, and add to the bowl. Stir to mix.
- Serve the gazpacho in iced bowls or mugs and top each serving with a little of the chile-melon-cucumber mixture.
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