Best Watermelon And Cucumber Gazpacho Recipes

WATERMELON AND CUCUMBER GAZPACHO

Watermelon and Cucumber Gazpacho image

This fresh, colorful soup makes a great summer starter. It's definitely different and very refreshing.

Provided by Nana Lee

Categories Melons

Time 1h30m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 12

Ingredients

1 (3 lb) seedless watermelon, diced, divided (about 5 cups)
1 small cucumber, peeled, seeded, diced (about 1 cup)
1 medium red bell pepper, seeded, diced (about 1 cup)
1 medium yellow bell pepper, seeded, diced (about 1 cup)
1 small jalapeno chile, seeded, minced
3 inner celery ribs, diced (about 1/2 cup)
1/2 small red onion, diced (about 1 cup)
1/4 cup finely chopped of fresh mint
3 tablespoons fresh lime juice
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/2 cup creme fraiche or 1/2 cup sour cream

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.

Nutrition Facts : Calories 252.5, Fat 11.9, SaturatedFat 7, Cholesterol 40.8, Sodium 190.6, Carbohydrate 37, Fiber 3.9, Sugar 24.9, Protein 4.5

WATERMELON AND CUCUMBER GAZPACHO

Watermelon and Cucumber Gazpacho image

Provided by Cat Cora

Categories Soup/Stew Pepper Appetizer No-Cook Quick & Easy Watermelon Mint Celery Cucumber Summer Chill Jalapeño Sour Cream Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 12

Ingredients

1 3-pound seedless watermelon, diced (about 5 cups), divided
1 small cucumber, peeled, seeded, diced (about 1 cup)
1 medium-size red bell pepper, seeded, diced (about 1 cup)
1 medium-size yellow bell pepper, seeded, diced (about 1 cup)
1 small jalapeño chile, seeded, minced
3 pale green inner celery stalks, diced (about 1/2 cup)
1/2 small red onion, diced (about 1 cup)
1/4 cup finely chopped fresh mint
3 tablespoons fresh lime juice
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/2 cup crème fraîche or sour cream

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; top with dollop of crème fraîche.

CUCUMBER GAZPACHO WITH WATERMELON AND MINT

Cucumber Gazpacho with Watermelon and Mint image

Provided by Food Network

Categories appetizer

Time 2h30m

Yield 6 servings

Number Of Ingredients 13

Ingredients

1 bunch mint, chopped (about 1 1/2 cups)
4 large English cucumbers, peeled and chopped
2 1/3 cups seeded and diced watermelon
1 cup plain Greek yogurt
1/2 small sweet onion, thinly sliced
2 tablespoons chopped fresh cilantro
3 tablespoons lemon juice
1 teaspoon grated fresh ginger
1/2 teaspoon cayenne pepper
Kosher salt
1/3 cup crumbled feta
1/2 cup pepitas, toasted
Chili-infused oil, for garnish

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.

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