White Gazpacho With Watermelon Rind Recipes

WHITE GAZPACHO WITH WATERMELON RIND

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.

GRILLED WATERMELON GAZPACHO

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.

WATERMELON GAZPACHO

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.

RED AND WHITE GAZPACHO

Steps:

• For the gazpacho: In a blender, combine the cucumbers, verjus blanc or grape juice, fennel, grapes, almonds, apples, honey, vinegar, lime juice and salt to taste. Purée until smooth. With the blender on low, stream in the olive oil to emulsify. Adjust the seasonings. Strain the soup through a fine-mesh strainer into a bowl or large liquid measuring cup. If serving immediately, chill in an ice bath until cold. Otherwise, chill the soup in the refrigerator until ready to serve. Season with additional salt.
• Create small piles of the julienned watermelon and apples in the center of each of four bowls, then scatter the sliced grapes around the piles. Ladle the soup around the piles. Garnish with the fennel fronds. Serve immediately.

WATERMELON TOMATO GAZPACHO

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.