Best Watermelon Mint Gazpacho Recipes

CUCUMBER GAZPACHO WITH WATERMELON AND MINT

Cucumber Gazpacho with Watermelon and Mint image

Provided by Food Network

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.

WATERMELON MINT GAZPACHO

WATERMELON MINT GAZPACHO image

Categories Soup/Stew No-Cook Watermelon Mint

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 Large Can Tomato Pureed
1/2 Serrano chile
2 Cups cubed watermelon
1 tsp red wine vinegar
1/4 Cup olive oil
2 Tbsp minced red onion
1/2 cuke seeded and minced
2 Tbsp mint or dill
Kosher salt and freshly ground pepper
1/4 Cup crumbled Feta

Steps:

In blender puree tomato, chili and 1/2 watermelon. Pour in red wine vinegar, olive oil and pulse. Add onion, cuke and mint. Season with salt and pepper. Puree until smooth. Pour in chilled bowls. Sprinkle with more mint or dill, Feta and remaining watermelon

WATERMELON MINT GAZPACHO

Watermelon Mint Gazpacho image

Nothing cools off the dog days of summer like a bowl of this refreshing watermelon chilled soup. It's subtle sweetness, touch of mint and pretty pink color make it especially appealing.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 9 servings (2-1/4 quarts).

Number Of Ingredients 10

Ingredients

1/2 cup sugar
1/2 cup water
12 cups seeded chopped watermelon
2 cups chopped honeydew
1/2 cup fresh mint leaves
1/4 cup lime juice
1 teaspoon salt
TOPPING:
1/2 cup sour cream
2 tablespoons sugar

Steps:

In a small saucepan, combine sugar and water. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 2-3 minutes or until sugar is dissolved, stirring occasionally. Remove from the heat; cool to room temperature., Working in batches if necessary, place the sugar mixture, watermelon, honeydew, mint, lime juice and salt in a food processor. Cover and process until smooth. Refrigerate for at least 2 hours., Combine sour cream and sugar. Garnish each serving with topping.

Nutrition Facts : Calories 163 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 276mg sodium, Carbohydrate 33g carbohydrate (31g sugars, Fiber 2g fiber), Protein 2g protein.