Fresh Watermelon Gazpacho Recipes

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WATERMELON GAZPACHO

Provided by Tyler Florence

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 10



Watermelon Gazpacho image

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.

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

FRESH WATERMELON GAZPACHO

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

Time 40m

Yield 4

Number Of Ingredients 5



Fresh Watermelon Gazpacho image

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

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

WATERMELON GAZPACHO

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



Watermelon Gazpacho image

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

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

WATERMELON GAZPACHO

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



Watermelon Gazpacho image

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

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

SUMMER WATERMELON GAZPACHO

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



Summer Watermelon Gazpacho image

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

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

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