Watermelon And Tomato Gazpacho Recipes

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TOMATO-WATERMELON GAZPACHO WITH AVOCADO

After several days of sitting out on the counter feeding the fruit flies, even the firmest tomatoes start to slacken. That's when you know it's gazpacho time.This time I added watermelon, because I had it and because I wanted a slightly sweeter soup than usual. For color and voluptuous texture, I floated buttery avocado cubes on top. It was pretty enough to serve to company, and expandable enough to use up all the soft tomatoes on the oozing brink.

Provided by Melissa Clark

Categories     easy, soups and stews, appetizer

Time 15m

Yield 2 servings

Number Of Ingredients 11



Tomato-Watermelon Gazpacho With Avocado image

Steps:

  • In a blender combine tomatoes, 1/2 cup watermelon, bread, cucumber, onion, garlic, salt, pepper and ice cube. Purée until smooth. Slowly drizzle in the olive oil. Chill in refrigerator until very cold, at least 30 minutes.
  • Serve, garnished with remaining chopped watermelon and avocado.

Nutrition Facts : @context http, Calories 414, UnsaturatedFat 25 grams, Carbohydrate 33 grams, Fat 31 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 615 milligrams, Sugar 13 grams, TransFat 0 grams

2 fat ripe tomatoes (about 1 pound), cored and cut into chunks
1 cup seedless watermelon, diced small
Two-inch-thick slice of day-old baguette (about 1 1/2 ounces), cut into pieces
1 Kirby cucumber, trimmed and cut into chunks
2 tablespoons chopped red onion
1 garlic clove
1/2 teaspoon kosher salt
Freshly ground black pepper
1 ice cube
1/4 cup extra virgin olive oil
1/4 avocado, peeled and diced small

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

WATERMELON TOMATO GAZPACHO

A nice summertime recipe that calls for only raw ingredients and no cooking time. Lovely blend of flavors with no one flavor dominating. Used the Blender to puree. Done rapidly with no heat and would be very good for leftover watermelon. Cooking here is chill time.

Provided by drhousespcatcher

Categories     Melons

Time 4h20m

Yield 4 serving(s)

Number Of Ingredients 13



Watermelon Tomato Gazpacho image

Steps:

  • Seed and puree the watermelon.
  • Then combine the watermelon puree with the diced watermelon, tomato, cucumber, bell pepper, lime juice, parsley, ginger, jalapeno, green onion, bitters and salt. Note the authors recommend you use a large bowl but you see that empty watermelon shell over there? Hey it makes a great serving container and you don't have to wash it.
  • Stir to combine.
  • Season with pepper and salt to taste. Use any other desired seasonings to taste.
  • Serve with chilled serving bowls or chill for approx four hours then serve or using a large bowl, place in chilled serving bowls and serve immediately.
  • Note: Parsley leaves should be one small handful. the bitters are NOT optional.
  • Original was from the Philadelphia Inq. 7/13/05.

Nutrition Facts : Calories 66.5, Fat 0.4, SaturatedFat 0.1, Sodium 586.9, Carbohydrate 16.4, Fiber 1.8, Sugar 12.1, Protein 1.8

3 cups watermelon, seed and puree
1 cup seeded watermelon, diced small
1 cup seeded tomatoes, diced small
1 cup cucumber, peeled, seeded, diced small
1/2 cup red bell peppers or 1/2 cup green bell pepper, diced small
2 tablespoons lime juice
fresh parsley leaves, see directions note
1 teaspoon minced ginger
1/2 small jalapeno, seeded and minced
1 green onion, white
1 inch green onion, minced
1 teaspoon sea salt
fresh ground black pepper

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

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