Best 9 Watermelon Gazpacho With Shrimp Recipes

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Indulge in the vibrant and refreshing Watermelon Gazpacho with Shrimp, a culinary creation that tantalizes your taste buds with its unique blend of flavors. This chilled soup is a delightful symphony of sweet watermelon, tangy tomatoes, crisp cucumber, aromatic red onion, and a hint of garlic, all harmoniously combined to create a symphony of flavors. The addition of succulent shrimp adds a layer of savory richness, making this gazpacho a satisfying and delightful meal. Accompanying the gazpacho recipe, you'll also find a delectable selection of complementary dishes to elevate your culinary experience. Discover the art of preparing crisp and flavorful Air Fryer Zucchini Fries, perfect for dipping in the gazpacho. Learn the secrets of creating a zesty and refreshing Watermelon Salsa, a vibrant accompaniment that adds a pop of color and flavor to any dish. Treat yourself to the ultimate summer indulgence with Grilled Watermelon Steaks, a unique and smoky twist on this refreshing fruit. And finally, satisfy your sweet tooth with a delightful Watermelon Sorbet, a light and refreshing dessert that perfectly complements the savory gazpacho.

Let's cook with our recipes!

WATERMELON GAZPACHO



Watermelon Gazpacho image

Why not serve gazpacho at your next summer gathering? Start your hot-weather meal with this easy, intriguing variation.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Gazpacho Recipes

Yield 6

Number Of Ingredients 11

2 cups 1/4-inch-diced watermelon
2 cups orange juice
2 tablespoons extra-virgin olive oil
1 seedless cucumber, cut into 1/4-inch dice
1 small yellow bell pepper, seeded and cut into 1/4-inch dice
1 small onion, cut into 1/4-inch dice
2 medium garlic cloves, minced
1 small jalapeno pepper, seeded and minced
3 tablespoons fresh lime juice
2 tablespoons chopped fresh parsley, basil or cilantro
Salt and freshly ground black pepper

Steps:

  • Process 1/2 cup of watermelon, along with the orange juice and oil, in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving.)

Nutrition Facts : Calories 110.2 calories, Carbohydrate 16.4 g, Fat 4.8 g, Fiber 1.3 g, Protein 1.8 g, SaturatedFat 0.7 g, Sodium 3.1 mg, Sugar 11.6 g

WATERMELON GAZPACHO



Watermelon Gazpacho image

Provided by Tyler Florence

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 10

1 large tomato, pureed
1/2 serrano chile
2 cups cubed fresh watermelon
1 teaspoon red wine vinegar
1/4 cup extra-virgin olive oil
2 tablespoons minced red onion
1/2 cucumber, seeded and minced
2 tablespoons minced fresh dill, plus more for garnish
Kosher salt and freshly ground black pepper
1/4 cup crumbled feta cheese

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



Watermelon Gazpacho image

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

1 (4-lb) piece watermelon, rind discarded and flesh cut into large chunks (7 cups)
1 1/2 cups ice cubes
3/4 cup whole blanched almonds
3 garlic cloves, coarsely chopped
8 slices firm white sandwich bread, crusts discarded and bread torn into pieces
2 tablespoons red-wine vinegar
2 teaspoons kosher salt
1/4 cup extra-virgin olive oil

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.

SHRIMP GAZPACHO



Shrimp Gazpacho image

This is an extremely tasty, refreshing cold soup that is wonderful on those hot, humid summer days... Did I mention that it's the easiest soup you'll ever make? Wonderful with fresh garden vegetables and served with a nice, hearty bread.

Provided by Dawn

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Gazpacho Recipes

Time 20m

Yield 12

Number Of Ingredients 10

64 fluid ounces tomato and clam juice cocktail
3 pounds cooked shrimp, peeled and deveined
4 avocados, peeled and chopped
2 cucumbers, cubed
3 large tomatoes, diced
1 red onion, diced
1 bunch cilantro, chopped
2 tablespoons lemon juice
½ teaspoon salt
¼ teaspoon pepper

Steps:

  • In a large bowl, combine the tomato and clam juice cocktail, shrimp, avocados, cucumbers, tomatoes, red onion, cilantro, lemon juice, salt, and pepper.
  • Refrigerate until ready to serve.

Nutrition Facts : Calories 321.9 calories, Carbohydrate 29.1 g, Cholesterol 221.3 mg, Fat 11.2 g, Fiber 6.4 g, Protein 27.1 g, SaturatedFat 1.8 g, Sodium 948.4 mg, Sugar 8.7 g

WATERMELON GAZPACHO



Watermelon Gazpacho image

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

4 cups cubed seedless watermelon, about 1 1/4 pounds
1 pound ripe tomatoes, quartered or cut into sixths
2 to 3 tablespoons fresh lemon juice, to taste
2 tablespoons extra virgin olive oil
Generous 1/2 cup chopped celery (2 ounces)
Salt
Freshly ground pepper
Thin celery slices or sticks for garnish

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

SUMMER WATERMELON GAZPACHO



Summer Watermelon Gazpacho image

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

4 cups cubed seeded watermelon
2 roma (plum) tomatoes, seeded and chopped
1 red bell pepper, chopped
½ English (seedless) cucumber - peeled, seeded, and cubed
2 tablespoons minced shallot
2 tablespoons fresh lime juice
1 tablespoon apple cider vinegar
1 ½ teaspoons salt, or to taste
¼ teaspoon freshly ground black pepper
2 tablespoons crumbled feta cheese
2 tablespoons minced fresh cilantro

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



Watermelon Gazpacho image

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

4 cups cubed watermelon, seeded, divided
2 tablespoons lime juice
1 tablespoon grated lime zest
1 teaspoon minced fresh gingerroot
1 teaspoon salt
1 cup chopped tomato
1/2 cup chopped cucumber
1/2 cup chopped green pepper
1/4 cup minced fresh cilantro
2 tablespoons chopped green onion
1 tablespoon finely chopped seeded jalapeno pepper
Watermelon wedges, optional

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

JULIA'S WATERMELON GAZPACHO



Julia's Watermelon Gazpacho image

Deliciously refreshing!

Provided by Julia

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Gazpacho Recipes

Time 40m

Yield 10

Number Of Ingredients 12

6 cups cubed seeded watermelon
2 English (hothouse style) cucumbers, chopped
2 red bell peppers, chopped
1 onion, chopped
½ jalapeno pepper, finely chopped
¼ cup lemon juice
2 tablespoons olive oil
3 tablespoons chopped fresh mint
2 tablespoons minced fresh ginger
3 tablespoons honey
½ cup pineapple juice
20 small mint leaves

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.

Nutrition Facts : Calories 100 calories, Carbohydrate 19 g, Fat 3 g, Fiber 1.4 g, Protein 1.4 g, SaturatedFat 0.4 g, Sodium 4.2 mg, Sugar 14.6 g

CUCUMBER GAZPACHO WITH SHRIMP AND MELON



Cucumber Gazpacho with Shrimp and Melon image

Categories     Soup/Stew     Appetizer     Dinner     Lunch     Melon     Shrimp     Cucumber     Spring     Summer     Chill     Healthy     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 (first-course) servings

Number Of Ingredients 12

1 3/4 large cucumbers, peeled, seeded, and coarsely chopped (about 3 1/4 cup), plus 1/4 large cucumber, peeled, seeded, and cut into small dice for garnish (about 1/4 cup)
2 scallions (white and green parts), coarsely chopped
1/2 cup (loosely packed) assorted fresh herbs, such as basil, chives, and mint, coarsely chopped, plus ¼ cup finely chopped (for garnish)
1 (1/2-inch) piece fresh ginger, coarsely chopped
1 small clove garlic, coarsely chopped
3 tablespoons extra-virgin olive oil
1/4 cup plain low-fat yogurt
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon hot sauce
1/4 pound large shrimp (31 to 40 count per pound) peeled, cooked, and cut into medium dice (about 8 shrimp)
1/2 cup seedless watermelon or cantaloupe, cut into small dice

Steps:

  • In blender or food processor, combine coarsely chopped cucumber, scallions, coarsely chopped herbs, ginger, garlic, olive oil, and yogurt and process until smooth, about 1 minute. Stir in 1/2 teaspoon salt, pepper, and hot sauce, then transfer to large airtight container and refrigerate 1 hour or up to 4 hours.
  • In small bowl, stir together shrimp and remaining cucumbers, herbs, and salt.
  • Fold watermelon or cantaloupe into soup. Divide soup evenly among 4 chilled bowls and top each with dollop of shrimp mixture. Serve immediately.

Tips:

  • Choose ripe, juicy watermelon for the best flavor.
  • If you don't have a blender, you can mash the watermelon and tomatoes by hand.
  • Add more or less cucumber depending on your desired consistency.
  • For a spicier gazpacho, add a pinch of cayenne pepper or chili powder.
  • Garnish with fresh herbs, such as cilantro, basil, or mint.
  • Serve the gazpacho chilled for a refreshing summer soup.

Conclusion:

Watermelon gazpacho is a delicious and refreshing soup that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. With its vibrant color and unique flavor, watermelon gazpacho is sure to impress your guests. So next time you have a ripe watermelon on hand, give this recipe a try.

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