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.
CHILLED WATERMELON SOUP
This simple, refreshing gazpacho-like chilled soup depends on the sweetness of the watermelon, tempered by the addition of olive oil, vinegar, lime juice and salt, to create the perfect balance of flavors. A little spiciness in the form of cayenne or crushed red pepper is welcome, too, as is an extra squeeze of lime juice at the table.
Provided by David Tanis
Categories dinner, lunch, soups and stews, appetizer, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Put 5 cups of diced watermelon in a food processor or blender and blitz to a purée. Strain purée through a fine-meshed sieve into a bowl. You should have about 4 cups purée. Season with salt and pepper and cayenne, 1 tablespoon vinegar and 2 tablespoons lime juice. Taste and adjust seasoning. Chill bowl on ice or refrigerate.
- To serve, place remaining diced watermelon, honeydew melon and cucumber in a small mixing bowl. Toss with a little salt and pepper, 2 tablespoons lime juice and 2 tablespoons olive oil. Divide mixture evenly into chilled soup bowls.
- Ladle watermelon purée into each bowl. Sprinkle with chives, basil and mint. Add a sprinkle of crushed red pepper and flaky salt if desired. Pass lime wedges separately.
Nutrition Facts : @context http, Calories 123, UnsaturatedFat 4 grams, Carbohydrate 21 grams, Fat 5 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 652 milligrams, Sugar 16 grams
GREEN GAZPACHO
A cold, no-cook soup packed with fresh vegetables!
Provided by MrsFisher0729
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes
Time 55m
Yield 2
Number Of Ingredients 9
Steps:
- Blend honeydew melon, cucumber, onion, avocado, jalapeno pepper, garlic, white balsamic vinegar, lime juice, salt, and black pepper in a blender until smooth. Adjust seasonings if desired and chill before serving.
Nutrition Facts : Calories 275.9 calories, Carbohydrate 36.3 g, Fat 15.1 g, Fiber 10.3 g, Protein 5.1 g, SaturatedFat 2.2 g, Sodium 47.2 mg, Sugar 22.2 g
CHILLED COCONUT-HONEYDEW SOUP
A refreshing chilled soup with honeydew melon, lime juice, and coconut milk is great for hot days. Use reduced-fat coconut milk to make the soup even lighter.
Provided by Afiyet_olson
Categories Soups, Stews and Chili Recipes Soup Recipes Cold Soup Recipes
Time 1h5m
Yield 4
Number Of Ingredients 6
Steps:
- Combine honeydew melon, coconut milk, honey, lime juice, cinnamon, and ginger in a blender; blend until smooth. Refrigerate for 1 hour and serve chilled.
Nutrition Facts : Calories 251 calories, Carbohydrate 43.3 g, Fat 9.3 g, Fiber 3.7 g, Protein 2.9 g, SaturatedFat 5.4 g, Sodium 69.3 mg, Sugar 35.2 g
HONEYDEW CUCUMBER SOUP
We served this cool, refreshing soup in demitasse cups and filled the saucers with ice to keep it chilled.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 7
Steps:
- Place honeydew in a food processor; puree until smooth. Line a bowl with a double thickness of cheesecloth; transfer puree to bowl. Gather cheesecloth; tie into a bundle. Suspend bundle from a spoon; hang over a bowl, collecting juices in bowl, for 1 hour to yield 4 cups liquid.
- Place cucumbers in a food processor; puree until smooth. Add 1/4 cup creme fraiche, jalapeno, cilantro, lime juice, and salt; puree until smooth. Add honeydew liquid; puree until combined. Chill well before serving. Serve with a small dollop of creme fraiche and a cilantro leaf.
CUCUMBER GAZPACHO
This summer-ready gazpacho tastes cucumber-forward with an underlying sweetness from the honeydew and honey, and the sherry vinegar sharpens those flavors. Serve with delicate-tasting seafood such as crab, soft herbs, a yogurt drizzle, or olive oil-toasted bread cubes.
Provided by Elizabeth Mervosh
Time 1h20m
Yield 4
Number Of Ingredients 9
Steps:
- Thinly slice one of the cucumbers to equal 1/3 cup. Transfer cucumber slices to a small bowl; cover and chill until ready to use.
- Coarsely chop remaining cucumbers and transfer to a blender. Add honeydew, bread cubes, 1/4 cup oil, vinegar, and 2 1/4 teaspoons kosher salt. Process on low speed, gradually increasing speed to high, until cucumber mixture is very smooth and creamy, about 90 seconds.
- Pour gazpacho into a medium bowl. Cover and chill until cold, about 1 hour.
- Right before serving, toss together reserved cucumber slices, feta cheese, mint, honey, and a pinch of salt in a small bowl.
- Stir and ladle gazpacho into 4 shallow bowls. Top evenly with cucumber-feta mixture and drizzle with olive oil.
Nutrition Facts : Calories 270.3 calories, Carbohydrate 26.2 g, Cholesterol 14 mg, Fat 17.6 g, Fiber 2 g, Protein 4.7 g, SaturatedFat 4.4 g, Sodium 1358.8 mg, Sugar 16.9 g
HONEYDEW AND CUCUMBER SALAD
Refreshing flavors and textures make this salad a delight!
Provided by EDYTHE
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 1h15m
Yield 12
Number Of Ingredients 5
Steps:
- Place the cucumber and honeydew melon chunks into a large bowl. Whisk together the vegetable oil, lemon juice, and sugar in a small bowl until well blended. Pour dressing over the cucumber and melon; mix well. Allow to rest for 1 hour before serving.
Nutrition Facts : Calories 147.9 calories, Carbohydrate 17.3 g, Fat 9.3 g, Fiber 1.2 g, Protein 1.1 g, SaturatedFat 1.5 g, Sodium 20.7 mg, Sugar 14.2 g
CUCUMBER-HONEYDEW SMOOTHIE
This is the ultimate summer drink! It's light and refreshing, and a perfect end to a hot day!
Provided by Heidi
Categories Drinks Recipes Smoothie Recipes Veggie
Time 15m
Yield 2
Number Of Ingredients 5
Steps:
- Combine cucumber, honeydew melon, passion fruit juice, and ice in a blender. Pull leaves from mint springs and add to blender. Blend mixture until smooth. Pour into tall glasses.
Nutrition Facts : Calories 236.8 calories, Carbohydrate 57.5 g, Fat 0.9 g, Fiber 2.6 g, Protein 3.9 g, SaturatedFat 0.2 g, Sodium 49.7 mg, Sugar 51.9 g
CHILLED MELON, CUCUMBER, AND MINT SOUP
For an extra hint of sweetness, drizzle the soup with a bit of honey just before serving.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 20m
Number Of Ingredients 8
Steps:
- Peel, halve, and seed 2 cucumbers, then coarsely chop. (You should have about 4 1/2 cups.) Halve and seed remaining (unpeeled) cucumber; cut into a 1/4-inch dice. Working in batches, puree chopped cucumbers, melon, 1/2 cup lime juice, mint, and ice in a food processor or blender. Season with salt and more lime juice. Transfer soup to a bowl, cover, and refrigerate until ready to serve, up to 2 hours.
- Smear 1/4 cup yogurt onto two sides of each serving bowl. Spoon chilled soup into bowls, drizzle with oil, and sprinkle with diced cucumbers and mint. Serve, with lime wedges.
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