Watermelon Gazpacho Recipes

WATERMELON GAZPACHO

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.

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:

• 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.)

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.

GRILLED WATERMELON GAZPACHO

Steps:

• Brush 1 tablespoon olive oil over watermelon slices, tomato, cucumber and jalapeno; grill, covered, on a greased grill rack over medium-high direct heat until seared, 5-6 minutes on each side. Remove from heat, reserving one watermelon slice., When cool enough to handle, remove rind from remaining watermelon slices; cut flesh into chunks. Remove skin and seeds from tomato and jalapeno; chop. Coarsely chop cucumber. Combine grilled vegetables; add 1/4 cup onion, vinegar, lime juice and seasonings. Process in batches in a blender until smooth, adding remaining olive oil during final minute. If desired, strain through a fine-mesh strainer; adjust seasonings as needed. Refrigerate, covered, until chilled., To serve, pour gazpacho into bowls or glasses. Top with diced avocado and remaining onion. Cut reserved watermelon slice into wedges. Garnish bowls or glasses with wedges.

WATERMELON GAZPACHO

Steps:

• In a blender, puree the watermelon; pour into a large mixing bowl.
• Stir in remaining ingredients.
• Refrigerate, covered at least 1 hour to blend flavors.
• This recipe serves four but can easily be doubled.

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.

WATERMELON GAZPACHO

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.

WATERMELON GAZPACHO RECIPE BY TASTY

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!

WATERMELON AND CUCUMBER GAZPACHO

Steps:

• Puree 4 cups watermelon in blender until smooth.
• Transfer puree to large bowl.
• Add remaining 1 cup diced watermelon and next 10 ingredients; stir to combine.
• Cover gazpacho and refrigerate until cold, at least 1 hour and up to 4 hours.
• Divide gazpacho among bowls and top with dollop of crème fraîche or sour cream.
• Makes 4 servings.
• Bon Appétit.
• August 2005.

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.

WATERMELON GAZPACHO

Steps:

• Working in batches, purée all of the ingredients except the garnish in a blender for two minutes or longer until frothy and smooth. Taste and adjust seasonings, making sure you have used enough salt and lemon juice for a vivid flavor. Transfer to a bowl, and chill for several hours. Taste and adjust seasonings. Serve, garnishing each bowl with thinly sliced celery or, if serving in glasses, with a thin lengthwise slice of celery stick.