Tyler Florences Watermelon Gazpacho Recipes

TYLER FLORENCE'S WATERMELON GAZPACHO

Steps:

• Puree tomatoes, watermelon, and chili.
• Add vinegar and olive oil; pulse.
• Fold in onion, cucumber, and dill.
• Sprinkle on salt and pepper to taste.
• Pour into shot glasses or small bowls.
• Garnish with extra dill and feta.
• Enjoy at room temperature.

WATERMELON GAZPACHO

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.

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.

FRESH WATERMELON GAZPACHO

Steps:

• Put 6 cups watermelon, 1/2 of the cucumber, jalapeno pepper, and vinegar in a blender; blend until smooth. Pour gazpacho into a large bowl and stir remaining watermelon and cucumber into soup. Refrigerate until chilled, at least 30 minutes.
• Divide gazpacho among 4 bowls and top each with blueberries.

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.

SUMMER WATERMELON GAZPACHO

Steps:

• Combine watermelon, tomatoes, red pepper, cucumber, shallot, lime juice, vinegar, salt, and pepper in a high-powered blender. Blend until smooth, 20 to 30 seconds. Refrigerate for at least 1 hour to allow flavors to meld and soup to chill.
• Stir gazpacho before serving, as it has a tendency to separate, and divide between 4 bowls. Top with feta cheese and cilantro.