Tyler Florences Watermelon Gazpacho Recipes

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TYLER FLORENCE'S WATERMELON GAZPACHO



Tyler Florence's Watermelon Gazpacho image

Make and share this Tyler Florence's Watermelon Gazpacho recipe from Food.com.

Provided by tamarinda

Categories     Beverages

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

6 large tomatoes, chopped
8 ounces fresh watermelon, seeded and cubed
1 serrano chili
2 tablespoons red wine vinegar
1/4 cup extra virgin olive oil
2 tablespoons red onions, minced
1 cucumber, seeded, peeled and minced
2 tablespoons fresh dill, minced, plus more for garnish
salt & freshly ground black pepper
1/4 cup crumbled feta cheese

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.

Nutrition Facts : Calories 150.4, Fat 10.8, SaturatedFat 2.2, Cholesterol 5.6, Sodium 81.2, Carbohydrate 12.4, Fiber 2.7, Sugar 8.4, Protein 3.1

WATERMELON GAZPACHO



Watermelon Gazpacho image

Provided by Tyler Florence

Time 50m

Yield 4 servings

Number Of Ingredients 10

1 large tomato
1/2 serrano chile
2 cups cubed seedless watermelon
1 teaspoon red wine vinegar
1/4 cup extra-virgin olive oil
2 tablespoons minced red onion
1/2 English cucumber, seeded and chopped
2 tablespoons minced fresh dill, plus more for topping
Kosher salt and freshly ground pepper
1/4 cup crumbled feta cheese

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



Watermelon Gazpacho image

Provided by Tyler Florence

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 0

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



Fresh Watermelon Gazpacho image

This soup is lightly sweet with just a little bite of heat from the jalapeno. The combination of both blended and diced melon and cucumber, plus the blueberries, also give it a nice contrast in texture.

Provided by Scott Koeneman

Categories     Gazpacho

Time 40m

Yield 4

Number Of Ingredients 5

8 cups diced seeded watermelon, divided
1 cucumber - peeled, seeded, and diced, divided
1 jalapeno pepper, minced
3 tablespoons red wine vinegar
1 cup fresh blueberries

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.

Nutrition Facts : Calories 122.2 calories, Carbohydrate 30.5 g, Fat 0.7 g, Fiber 2.5 g, Protein 2.5 g, SaturatedFat 0.1 g, Sodium 4.4 mg, Sugar 22.6 g

WATERMELON GAZPACHO



Watermelon Gazpacho image

Make and share this Watermelon Gazpacho recipe from Food.com.

Provided by pkothari

Categories     Low Protein

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

1 large tomatoes, pureed
1/2 serrano chili
2 cups watermelon, cubed
1 teaspoon red wine vinegar
1/4 cup olive oil
2 tablespoons red onions, minced
1/2 cucumber, seeded and minced
2 tablespoons fresh dill, minced plus more for garnish
salt & freshly ground black pepper
1/4 cup feta cheese, crumbled

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.

Nutrition Facts : Calories 183.3, Fat 15.8, SaturatedFat 3.3, Cholesterol 8.3, Sodium 109.2, Carbohydrate 9.8, Fiber 1.2, Sugar 7.2, Protein 2.5

SUMMER WATERMELON GAZPACHO



Summer Watermelon Gazpacho image

This twist on classic gazpacho will be a welcome, refreshing sight on those hot summer days!

Provided by France C

Categories     Gazpacho

Time 1h20m

Yield 4

Number Of Ingredients 11

4 cups cubed seeded watermelon
2 roma (plum) tomatoes, seeded and chopped
1 red bell pepper, chopped
½ English (seedless) cucumber - peeled, seeded, and cubed
2 tablespoons minced shallot
2 tablespoons fresh lime juice
1 tablespoon apple cider vinegar
1 ½ teaspoons salt, or to taste
¼ teaspoon freshly ground black pepper
2 tablespoons crumbled feta cheese
2 tablespoons minced fresh cilantro

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.

Nutrition Facts : Calories 83.4 calories, Carbohydrate 17 g, Cholesterol 4.2 mg, Fat 1.4 g, Fiber 2.1 g, Protein 2.7 g, SaturatedFat 0.8 g, Sodium 788.4 mg

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Top Asked Questions

How do you make gazpacho?
Pour the vegetable mixture into a large bowl; stir in the tomato juice, sugar, paprika, salt, pepper, vinegar, oil, parsley, and lemon juice until well combined. Refrigerate the soup for at least 2 hours until very well chilled; the flavors will develop as it sits. Season the gazpacho again with salt and pepper before serving.
What are some good recipes to make with watermelon and tomatoes?
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.
How long does gazpacho need to be refrigerated?
Refrigerate the soup for at least 2 hours until very well chilled; the flavors will develop as it sits. Season the gazpacho again with salt and pepper before serving. Serve in chilled bowls or tureen and top with desired garnishes. Looking for Something Else?

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