Best Grilled Watermelon Gazpacho Recipes

GRILLED WATERMELON GAZPACHO

Grilled Watermelon Gazpacho image

This is the perfect starter for a summer dinner or a lunch meal. It's cool and tangy with a whole lot of great grilled flavor. If you like a little more spice, just add more jalapenos. -George Levinthal, Goleta, California

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil, divided
1/4 seedless watermelon, cut into three 1-1/2-in.-thick slices
1 large beefsteak tomato, halved
1/2 English cucumber, peeled and halved lengthwise
1 jalapeno pepper, seeded and halved lengthwise
1/4 cup plus 2 tablespoons diced red onion, divided
2 tablespoons sherry vinegar
1 tablespoon lime juice
1/2 teaspoon kosher or sea salt
1/4 teaspoon pepper
1 small ripe avocado, peeled, pitted and diced

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.

Nutrition Facts : Calories 181 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 248mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges

GRILLED WATERMELON GAZPACHO

Grilled Watermelon Gazpacho image

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

Ingredients

1-1/4 lb seedless watermelon
1 large beefsteak tomato, halved
1/2 English cucumber, peel and seeded, cut in half lengthwise
1/4 red onion, plus 2 tablespoons, diced for garnish
1 jalapeno, seeded, cut in half lengthwise
1/2 tsp kosher or sea salt
1/4 tsp black pepper
2 Tbsp sherry vinegar
2 Tbsp extra virgin olive oil
1 Tbsp lime juice
1/2 avocado. small diced
2 Tbsp balsamic vinegar

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.