**Grilled Watermelon Gazpacho: A Refreshing and Unique Summer Soup**
Gazpacho is a classic Spanish soup that is typically made with tomatoes, cucumbers, peppers, and garlic. However, this grilled watermelon gazpacho recipe offers a unique and refreshing twist on the traditional dish. The watermelon adds a sweet and juicy flavor to the soup, while the grilling process brings out its smoky and caramelized notes. This soup is also packed with antioxidants and vitamins, making it a healthy and delicious choice for a summer meal. If you are looking for a new and exciting way to enjoy watermelon, this grilled watermelon gazpacho recipe is definitely worth trying.
**Other Recipes Featured in the Article:**
* **Grilled Watermelon Salad with Feta and Mint:** This simple and refreshing salad is perfect for a light lunch or summer side dish. The grilled watermelon adds a smoky and sweet flavor to the salad, while the feta cheese and mint add a salty and tangy contrast.
* **Watermelon Agua Fresca:** This refreshing drink is perfect for a hot summer day. It is made with fresh watermelon, lime juice, and mint, and it is naturally sweetened with honey.
* **Watermelon Sorbet:** This light and refreshing sorbet is a perfect way to end a summer meal. It is made with fresh watermelon, sugar, and lemon juice, and it is churned in an ice cream maker until smooth and creamy.
WATERMELON GAZPACHO
Tomato and watermelon are an unexpected match, their respective acidity and sweetness mingling to great effect. This soup, adapted from Anya von Bremzen's book "The New Spanish Table," integrates the melon into a bare-bones gazpacho, one of the sovereigns of the high summer table. There are so few ingredients here that the ones you use will really stand out, so try to get the freshest, juiciest tomatoes and sweetest watermelon you can. The chopped celery brings the flavor combination together, so don't leave it out.
Provided by Martha Rose Shulman
Categories weekday, soups and stews, appetizer
Time 10m
Yield 4 to 6 regular servings, or 8 to 12 aperitifs
Number Of Ingredients 8
Steps:
- Working in batches, purée all of the ingredients except the garnish in a blender for two minutes or longer until frothy and smooth. Taste and adjust seasonings, making sure you have used enough salt and lemon juice for a vivid flavor. Transfer to a bowl, and chill for several hours. Taste and adjust seasonings. Serve, garnishing each bowl with thinly sliced celery or, if serving in glasses, with a thin lengthwise slice of celery stick.
Nutrition Facts : @context http, Calories 88, UnsaturatedFat 4 grams, Carbohydrate 12 grams, Fat 5 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 462 milligrams, Sugar 9 grams
WATERMELON GAZPACHO
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.
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.
SUMMER WATERMELON GAZPACHO
This twist on classic gazpacho will be a welcome, refreshing sight on those hot summer days!
Provided by France C
Categories Gazpacho
Time 1h20m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 83.4 calories, Carbohydrate 17 g, Cholesterol 4.2 mg, Fat 1.4 g, Fiber 2.1 g, Protein 2.7 g, SaturatedFat 0.8 g, Sodium 788.4 mg
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
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
GRILLED WATERMELON GAZPACHO
We love gazpacho in the summer. It's a cool and refreshing soup that makes an easy and delicious lunch or light dinner. This watermelon gazpacho is a mixture of tangy tomato and watermelon flavor. Grilling the ingredients adds lovely notes of a charred flavor. The jalapeno adds a hint of spice. A fantastic summer soup!
Provided by George Levinthal
Categories Other Soups
Time 45m
Number Of Ingredients 12
Steps:
- 1. Grill the first two slices of the watermelon, the tomato, the cucumber and jalapeno over high heat for about 5 to 6 minutes per side until you have good grill marks and a little seared. Adjust the heat to keep everything from burning. Remove from the heat.
- 2. Remove the rind from the two slices of watermelon and cut into chunks. Remove the skin from the tomato, and jalapeno. Cut the tomato, cucumber, and jalapeno into pieces and place everything into a blender. Add the onion, the salt and pepper, and vinegar.
- 3. Blend until smooth. During the last minute, drizzle in the olive oil. Pour through a colander to capture any seeds and other small bits into a large bowl. Taste and add more salt and pepper if needed. Cover with plastic wrap and refrigerate until cold. This can be made the day before if desired.
- 4. Cut the remaining slice of watermelon into 8 wedges. Divide the gazpacho between your serving dishes. A martini or margarita glass makes for a nice presentation. Garnish the top of the gazpacho with the diced avocado, cucumber and onion. Using a squeeze bottle put a few drops of the balsamic vinegar in each serving. Cut a slit in the pointed end of the watermelon and slip one segment of watermelon wedge over the edge of each glass. Serve cold.
Tips:
- Choose ripe and flavorful watermelon for the best results.
- Grill the watermelon until it is slightly charred and smoky.
- Use a variety of fresh herbs and vegetables in your gazpacho, such as basil, cilantro, cucumber, and tomato.
- Season the gazpacho to taste with salt, pepper, and a squeeze of lime juice.
- Serve the gazpacho chilled, garnished with fresh herbs and a drizzle of olive oil.
Conclusion:
Grilled watermelon gazpacho is a refreshing and flavorful summer soup that is perfect for a light lunch or dinner. It is easy to make and can be tailored to your own taste preferences. With its smoky grilled flavor and vibrant colors, this gazpacho is sure to be a hit at your next party or gathering.
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