Watermelon Gazpacho Recipe By Tasty

WATERMELON GAZPACHO

Watermelon Gazpacho image

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

Ingredients

4 cups cubed watermelon, seeded, divided
2 tablespoons lime juice
1 tablespoon grated lime zest
1 teaspoon minced fresh gingerroot
1 teaspoon salt
1 cup chopped tomato
1/2 cup chopped cucumber
1/2 cup chopped green pepper
1/4 cup minced fresh cilantro
2 tablespoons chopped green onion
1 tablespoon finely chopped seeded jalapeno pepper
Watermelon wedges, optional

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 GAZPACHO

Watermelon Gazpacho image

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

Ingredients

2 cups 1/4-inch-diced watermelon
2 cups orange juice
2 tablespoons extra-virgin olive oil
1 seedless cucumber, cut into 1/4-inch dice
1 small yellow bell pepper, seeded and cut into 1/4-inch dice
1 small onion, cut into 1/4-inch dice
2 medium garlic cloves, minced
1 small jalapeno pepper, seeded and minced
3 tablespoons fresh lime juice
2 tablespoons chopped fresh parsley, basil or cilantro
Salt and freshly ground black pepper

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

WATERMELON GAZPACHO

Watermelon Gazpacho image

Provided by Tyler Florence

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

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

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.

WATERMELON GAZPACHO RECIPE BY TASTY

Watermelon Gazpacho Recipe by Tasty image

Here's what you need: watermelon, english cucumber, red bell pepper, jalapeño, fresh mint leaf, balsamic vinegar, salt, pepper, extra virgin olive oil

Provided by Crystal Hatch

Categories Appetizers

Yield 4 servings

Number Of Ingredients 9

Ingredients

6 cups watermelon, seeded and cubed
1 english cucumber, peeled, seeded, and diced, plus more sliced into rounds, for garnish
1 red bell pepper, seeded and chopped
½ jalapeño, seeded and chopped, plus more sliced into rounds, for garnish
¼ cup fresh mint leaf, plus more sprigs, for garnish
3 tablespoons balsamic vinegar
1 pinch salt
1 pinch pepper
2 tablespoons extra virgin olive oil

Steps:

Add the watermelon, cucumber, bell pepper, jalapeño, mint, balsamic vinegar, salt, and pepper to a food processor or blender..
While blending, slowly add the olive oil and continue blending until the mixture has reached your desired consistency.
Transfer the soup to a large bowl and refrigerate for at least 30 minutes, or overnight, to allow the flavors to deepen.
Serve the soup chilled and garnish with a slice of cucumber, a slice of jalapeño, and a sprig of mint.
Enjoy!

Nutrition Facts : Calories 204 calories, Carbohydrate 35 grams, Fat 7 grams, Fiber 2 grams, Protein 3 grams, Sugar 27 grams

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

Ingredients

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

Put a sweet spin on this traditional cold soup that will make hot days a little more bearable.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Yield Makes 1 1/2 quarts

Number Of Ingredients 11

Ingredients

5 cups peeled, seeded, and roughly chopped watermelon, plus 1 cup finely chopped
1/2 cup cranberry juice
1 cup peeled, seeded, and diced cucumber
1 cup diced celery (about 2 stalks)
3/4 cup diced red bell pepper (about 1 pepper)
1/4 cup diced red onion
1/4 cup fresh mint leaves, minced
1/4 cup fresh parsley, minced
Juice of 1 lime (about 3 tablespoons)
1 1/2 tablespoons sherry vinegar
1 tablespoon jalapeno pepper, minced

Steps:

Combine 5 cups watermelon and the cranberry juice in the jar of a blender, and puree until mixture is smooth. Pass through a fine sieve into a large bowl or plastic storage container, discarding pulp. You should have 3 cups strained liquid.
Add cucumber, celery, bell pepper, onion, herbs, lime juice, vinegar, jalapeno, and remaining cup chopped melon to watermelon liquid, and stir to combine. Cover with plastic wrap, and place in refrigerator until soup is well chilled, at least 1 hour. Serve, or store in refrigerator up to 1 day.

Nutrition Facts : Calories 71 g, Fat 1 g, Fiber 2 g, Protein 2 g, Sodium 35 g

JULIA'S WATERMELON GAZPACHO

Julia's Watermelon Gazpacho image

Deliciously refreshing!

Provided by Julia

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes

Time 40m

Yield 10

Number Of Ingredients 12

Ingredients

6 cups cubed seeded watermelon
2 English (hothouse style) cucumbers, chopped
2 red bell peppers, chopped
1 onion, chopped
½ jalapeno pepper, finely chopped
¼ cup lemon juice
2 tablespoons olive oil
3 tablespoons chopped fresh mint
2 tablespoons minced fresh ginger
3 tablespoons honey
½ cup pineapple juice
20 small mint leaves

Steps:

Reserve 20 small pieces of watermelon for garnish. Working in batches, place the remaining watermelon, the cucumbers, red bell peppers, onion, jalapeno pepper, lemon juice, olive oil, 3 tablespoons of fresh mint, the ginger, honey, and pineapple juice into a blender, and blend for about 30 seconds per batch. The mixture should be well blended but retain some texture. Pour into a large pitcher or bowl, and refrigerate 1 hour. Serve in bowls, and garnish each bowl with a couple of chunks of the retained watermelon and 2 small mint leaves.

Nutrition Facts : Calories 100 calories, Carbohydrate 19 g, Fat 3 g, Fiber 1.4 g, Protein 1.4 g, SaturatedFat 0.4 g, Sodium 4.2 mg, Sugar 14.6 g

WATERMELON GAZPACHO

Watermelon Gazpacho image

Categories Soup/Stew Blender Fruit Nut Appetizer Brunch No-Cook Picnic Lunch Watermelon Almond Summer Healthy Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher

Yield makes 4 to 6 first course servings

Number Of Ingredients 8

Ingredients

1 (4-lb) piece watermelon, rind discarded and flesh cut into large chunks (7 cups)
1 1/2 cups ice cubes
3/4 cup whole blanched almonds
3 garlic cloves, coarsely chopped
8 slices firm white sandwich bread, crusts discarded and bread torn into pieces
2 tablespoons red-wine vinegar
2 teaspoons kosher salt
1/4 cup extra-virgin olive oil

Steps:

Seed 1 cup watermelon chunks and cut into small dice. Purée remaining watermelon in a blender (in batches if necessary). Pour purée through a sieve into a bowl, pressing on solids, and discard seeds.
Return juice to blender and blend together with ice, almonds, and garlic (in batches if necessary) until smooth. Add bread, vinegar, salt, and pepper to taste and blend, adding oil in a slow stream, until smooth.
Top with diced watermelon.

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