Watermelon Gazpacho With Feta Crema Recipes

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.

WATERMELON GAZPACHO WITH FETA CREMA

Steps:

• Gazpacho:
• Purée watermelon, tomato, cucumber, jalapeño, oil, and vinegar in a blender until smooth.
• Transfer gazpacho to a large bowl; season with kosher salt and pepper. Cover and chill at least 1 hour before serving.
• Do ahead: Gazpacho can be made 1 day ahead. Keep chilled.
• Crema and assembly:
• Preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing occasionally, until golden brown, about 8-10 minutes. (Alternatively, you can do this step in a dry small skillet over medium heat.) Let almonds cool, then coarsely chop.
• Mash feta into sour cream in a small bowl until mostly smooth, then whisk in milk.
• Divide watermelon and cucumber among bowls and pour gazpacho over. Top with crema and almonds, drizzle with oil, and season with sea salt and pepper.
• Do ahead: Crema can be made 1 day ahead. Cover and chill.

WATERMELON GAZPACHO

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.

WATERMELON GAZPACHO

Steps:

• Combine 1/2 pounds chopped tomatoes and 1 1/2 pounds seeded and cubed watermelon with 1 peeled and diced cucumber, 1/4 cup olive oil, and 2 tablespoons lemon juice in a food processor or blender; process until chunky-smooth.
• Garnish: Crumbled feta and chopped mint.

JULIA'S WATERMELON GAZPACHO

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.