Watermelon Gazpacho Shooters Recipes

WATERMELON GAZPACHO

Watermelon Gazpacho image

Provided by Tyler Florence

Time 50m

Yield 4 servings

Number Of Ingredients 10

Ingredients

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 SHOOTERS

Watermelon Gazpacho Shooters image

From Dan Smith and Steve McDonagh on the Food Network. Special Equipment: Shot glasses. Cooking time is chilling time.

Provided by Recipe Junkie

Categories Beverages

Time 1h15m

Yield 16 shooters

Number Of Ingredients 7

Ingredients

4 cups seedless watermelon, diced (about 3 pounds)
2 -3 tomatillos, diced
1 tablespoon seeded and diced jalapeno (about 1/2 pepper)
1 lime, juice and zest of
1/2 teaspoon salt
1 pinch cayenne pepper
lime slice, for garnish

Steps:

Put the watermelon, tomatillos, jalapeno, lime juice and zest, salt and pepper into a blender or food processor, working in batches if necessary.
Blend until the mixture is smooth.
Chill well before serving, at least 1 hour and up to 1 day.
To serve, pour about 2 ounces of the gazpacho into shot glasses and garnish with a lime slice.

Nutrition Facts : Calories 13.6, Fat 0.1, Sodium 73.2, Carbohydrate 3.4, Fiber 0.3, Sugar 2.6, Protein 0.3

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