WHITE GAZPACHO WITH WATERMELON RIND
Provided by Julia Moskin
Categories easy, appetizer
Time 45m
Yield 8 to 12 servings
Number Of Ingredients 11
Steps:
- In a food processor, combine almonds, herbs, celery, tomatoes, garlic, bread and oil. Purée until smooth. Transfer mixture to a large bowl and return the used canister to the processor.
- If using thin-skinned cucumbers, cut in chunks. If using thick-skinned ones, like Kirbys, peel and seed, then cut in chunks.
- Working in batches if necessary, combine cucumbers, watermelon rind, vinegar and salt in the processor. Purée until smooth. Add to the other purée and whisk together well. Taste, adding salt and vinegar as needed. For a smoother texture, purée in a blender, in batches.
- Chill until very cold, at least 2 hours or overnight. Taste for salt again before serving.
Nutrition Facts : @context http, Calories 198, UnsaturatedFat 11 grams, Carbohydrate 22 grams, Fat 13 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 551 milligrams, Sugar 9 grams, TransFat 0 grams
WATERMELON GAZPACHO
Categories Soup/Stew Blender Fruit Nut Appetizer Brunch No-Cook Picnic Lunch Watermelon Almond Summer Healthy Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield makes 4 to 6 first course servings
Number Of Ingredients 8
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.
GRILLED WATERMELON GAZPACHO
This is the perfect starter for a summer dinner or a lunch meal. It's cool and tangy with a whole lot of great grilled flavor. If you like a little more spice, just add more jalapenos. -George Levinthal, Goleta, California
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 181 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 248mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
WATERMELON GAZPACHO WITH FETA CREMA
Provided by Susan Spungen
Categories Soup/Stew Kid-Friendly Lunch Feta Watermelon Summer Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher Small Plates
Yield 6 servings
Number Of Ingredients 18
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.
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- Set aside 3-4 cubes of watermelon, a couple of celery pieces, and a few leaves of basil to use as a garnish for the soup.
- Put the remaining ingredients into a blender (if you run out of room, blend the vegetables for a few seconds to make more space for the other ingredients). Pulse until it reaches a soup-like consistency. Taste and adjust seasoning, if necessary. Chill in the fridge for 2 to 3 hours before serving. Finely chop the reserved watermelon, celery and basil. Pour the gazpacho into bowls or glasses and top with garnishes.
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