Watermelon And Cucumber Gazpacho Recipes

FRESH WATERMELON GAZPACHO

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.

CUCUMBER GAZPACHO WITH WATERMELON AND MINT

Steps:

• Reserve 2 tablespoons of the mint. Place the remaining mint in a large bowl along with the cucumbers, 2 cups watermelon, yogurt, onion, cilantro, lemon juice, ginger, cayenne pepper and 2 teaspoon salt. In small batches, puree in a food processor until smooth. Place in a pitcher or large bowl and refrigerate for 2 hours.
• Taste the gazpacho before serving and season with additional salt if needed. Divide the soup among 6 chilled bowls and top with the feta, toasted pepitas, remaining watermelon, reserved mint and a drizzle of chili infused oil.

WATERMELON AND CUCUMBER GAZPACHO

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.

SUMMER WATERMELON GAZPACHO

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.

JULIA'S WATERMELON GAZPACHO

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.

WATERMELON TOMATO GAZPACHO WITH A COOL CUCUMBER SWIRL

Steps:

• For watermelon gazpacho, in a blender or food processor add coarsely chopped watermelon, 2 tomatoes, the bell pepper, the whites of green onions, 2 tablespoons lemon juice, 1 teaspoon lime zest, the lime juice, mint, honey, and crushed red pepper. Cover and blend or process until nearly smooth. Transfer to a large bowl. Chill, covered, 2 to 4 hours. Rinse blender or food processor.
• For cucumber soup, finely chop 1/4 of the cucumber and coarsely chop remaining portion. Add coarsely chopped cucumber, garlic, parsley, green onion tops, and remaining lemon juice to blender or food processor. Cover and blend or process until nearly smooth. Transfer to large bowl. Stir in broth, sour cream, salt, and pepper. Chill, covered, 2 to 4 hours.
• For tomato topper, chop remaining tomato into 1/2-inch pieces and add to small bowl. Stir in reserved finely chopped watermelon, finely chopped cucumber, and remaining lime zest. Chill, covered, until ready to serve.
• To serve, ladle about 1 cup watermelon gazpacho into each bowl. Top each serving with about 1/2 cup cucumber soup and swirl slightly. Top with tomato topper and , if you like, additional black pepper and mint.