HONEYDEW MELON GAZPACHO
Provided by Ree Drummond : Food Network
Categories side-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Roughly chop the melon and add to the bowl of a food processor, reserving some for garnish. Chop the cucumber and halve the grapes and add to the food processor. Top with the spinach, basil, scallions and serrano. Splash in the olive oil, champagne vinegar, lime juice and honey. Process until the ingredients are combined, about 1 minute. Add half the avocado and process again until the avocado has been completely incorporated, about 30 seconds. Season to taste with salt and pepper and thin with ice water if necessary to reach desired consistency.
- Transfer to a bowl, cover and refrigerate for at least 1 hour.
- To serve: Ladle the soup into bowls and top with the diced honeydew, sliced avocado, and cilantro leaves. Serve with wedges of lime on the side.
MELON GAZPACHO WITH HAM CROSTINI
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill or grill pan to medium. Place 4 soup bowls in the freezer. Thread the chile and garlic on a skewer. Brush the chile-garlic skewer, bell pepper and onion with 1 tablespoon olive oil. Grill until well marked, about 4 minutes per side. Add the bread halfway through and grill until toasted, about 2 minutes per side.
- Transfer the grilled bell pepper, onion, chile and garlic to a blender. Add 6 cups cantaloupe, the vinegar and 2 tablespoons olive oil. Puree until smooth; season with salt and pepper. Transfer the soup to a medium bowl set inside a large bowl of ice to chill. Refrigerate, stirring occasionally, until cold, at least 10 minutes.
- While the soup chills, spread the aïoli on the grilled bread and top with the ham. Finely dice the remaining 1 cup cantaloupe. Serve the soup in the chilled bowls and top with the diced cantaloupe, parsley and a few grinds of pepper. Drizzle with the remaining 1 tablespoon olive oil. Serve with the ham crostini.
Nutrition Facts : Calories 460, Fat 26 grams, SaturatedFat 3 grams, Cholesterol 18 milligrams, Sodium 755 milligrams, Carbohydrate 50 grams, Fiber 4 grams, Protein 11 grams, Sugar 24 grams
JULIA'S WATERMELON GAZPACHO
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
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
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
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
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
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 AND CUCUMBER GAZPACHO
This fresh, colorful soup makes a great summer starter. It's definitely different and very refreshing.
Provided by Nana Lee
Categories Melons
Time 1h30m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 252.5, Fat 11.9, SaturatedFat 7, Cholesterol 40.8, Sodium 190.6, Carbohydrate 37, Fiber 3.9, Sugar 24.9, Protein 4.5
SHRIMP AND MELON GAZPACHO
A different version of gazpacho and a delicious one at that. The vegetables are here, but also there are two different kinds of melon for a different taste. Add to that scrumptious shrimp and you have a treat that will refresh you on a hot summer day! Recipe from Food Network's Robert Irvine's new book. Irvine uses the term "brunoise" to describe a cutting method in this recipe. This means to first cut the item julienne, then crosswise into small dice of 1/8 inch. Oh, yes! I'm looking forward to trying this soup and am glad to know where I can find the recipe again!
Provided by Lorraine of AZ
Categories Melons
Time 42m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- First make a court bouillon-poaching liquid for the shrimp. Bring broth to a boil in saucepan over medium heat. Poach shrimp in shells until just pink, 2-3 minutes. and use a slotted spoon to remove to platter to cool. Strain and reserve court bouillon and let cool. You'll add it to the gazpacho later.
- While shrimp are cooling, in a large bowl fold together cucumbers, tomatoes, jalapeno pepper, onion, tomatillos, melons and juice of one lemon. Add 1 tablespoon of the chives and the cooled court bouillon; stir to combine.
- Peel shrimp and dice small, reserving 6 shrimp to be halved lengthwise for garnish. Stir diced shrimp into fruit /vegtable mixture and season to taste with salt and pepper. Chill well.
- If you use this as an hors d;oeurve, serve in small bowls to 18-24 guests.
- If you use this as an appetizer, serve in soup bowls to 6 guests. Irvine suggests arranging 2 shrimp halves on surface of each appetizer serving, tails to center, and sprinkling with remaining chives to garnish.
Nutrition Facts : Calories 155.3, Fat 1.3, SaturatedFat 0.3, Cholesterol 147.2, Sodium 198.3, Carbohydrate 19.8, Fiber 2.3, Sugar 15.2, Protein 17.7
TOMATO-MELON GAZPACHO
I like gazpacho, but the ultimate minimalist version-take a few tomatoes, a red pepper, some onion, oil, and vinegar, and whiz it in a blender-doesn't always cut it for me. When I confessed this to my friend and sometime co-author Jean-Georges Vongerichten, he suggested I abandon tradition entirely and combine tomatoes with another fruit of the season: cantaloupe. These, combined with basil and lemon-in place of vinegar-produce the mildest, most delicious, creamiest gazpacho I've ever tasted. Make sure to use ripe cantaloupe and tomato at the height of the summer for the best results.
Yield makes 4 servings
Number Of Ingredients 6
Steps:
- Cut the tomato flesh into 1-inch chunks. Seed the melon and remove the flesh from the rind; cut it into chunks. Put a tablespoon of olive oil in each of two 10- or 12-inch skillets and turn the heat under both to high (you can do this sequentially if you have only one skillet). Add the melon to one skillet and the tomatoes to the other and cook, stirring, until they become juicy, no longer than 2 minutes.
- In a blender, puree the melon, tomato, 1 1/2 cups water or 1 cup water plus 1/2 cup ice cubes, and the basil, along with some salt and pepper. Chill, then add lemon juice to taste and adjust the seasoning. Serve.
TOMATO-MELON GAZPACHO
Provided by Mark Bittman
Categories easy, weekday, soups and stews, appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Core, peel and seed tomatoes; cut flesh into 1-inch chunks. Seed melon, and remove flesh from rind; cut into chunks. Place a tablespoon of olive oil in each of two 10- or 12-inch skillets and turn heat under both to high. Add melon to one and tomatoes to the other, and cook, stirring, until they become juicy, no longer than 2 minutes.
- In a blender or food processor, puree melon with tomatoes, 1 1/2 cups water and basil, along with some salt and pepper. Stir in remaining olive oil. Chill, add lemon juice to taste and adjust seasoning. Serve.
Nutrition Facts : @context http, Calories 245, UnsaturatedFat 14 grams, Carbohydrate 23 grams, Fat 18 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 1266 milligrams, Sugar 18 grams
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