Watermelon Gazpacho

 

Watermelon Gazpacho

Video taken from the channel: Chaplin’s Classics


 

Watermelon Gazpacho Beautiful vegan meal idea for summer! –

Video taken from the channel: Cookery Method


 

Watermelon Gazpacho

Video taken from the channel: Cookbooks on Repeat


 

Watermelon Gazpacho: Seamus Mullen x Vitamix

Video taken from the channel: Vitamix


 

Watermelon Gazpacho

Video taken from the channel: Jyothi Rajesh


 

Watermelon Gazpacho Soup Recipe

Video taken from the channel: Jerry James Stone


 

How To Make Watermelon Gazpacho

Video taken from the channel: acooknamedMatt


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. Step 1 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 bow. Watermelon gazpacho is a cold summer soup much like tomato gazpacho, but in this case watermelon takes the place of much of the tomato. Gazpacho is a classic Spanish soup made of seasonal fruits and vegetables and served cold.

Think of it as eating a fresh salad that’s been blended to form a smooth, creamy, and rich base. When the sweltering heat demands hydrating and refreshing foods, turn. Mix watermelon, cucumber, bell pepper, basil, parsley, vinegar, shallot, oil and salt in a large bowl. Puree 3 cups of the mixture in a blender or food processor to the desired smoothness; transfer to another large bowl.

Puree another 3 cups and add to the bowl. How To Make Watermelon Gazpacho To begin, set aside 3-4 cubes of watermelon, a couple of celery pieces, and a few leaves of basil to use as a garnish for the soup. Step 1 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. 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. Watermelon Gazpacho is the sixth and final recipe in my Simple Summer Supper series. If you like watermelon and you are looking for a light and refreshing, nutrient-rich, summer entreé then this chilled watermelon gazpacho soup is right up your alley!

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.

List of related literature:

Watermelon is certainly not traditional for gazpacho, but everyone does gazpacho a slightly different way.

“Gluten-Free Girl and the Chef”
from Gluten-Free Girl and the Chef
by
Houghton Mifflin Harcourt,

When you become used to making gazpacho, experiment with the proportions to see if you come up with a gazpacho you like even better than this one.

“Jane Grigson's Vegetable Book” by Jane Grigson, Yvonne Skargon
from Jane Grigson’s Vegetable Book
by Jane Grigson, Yvonne Skargon
Bison Books, 2007

Transfer 1⁄3 of Gazpacho mixture into a separate bowl and freeze mixture 45 minutes before serving time or until mixture

“Reflections: Life After the White House” by Barbara Bush
from Reflections: Life After the White House
by Barbara Bush
Scribner, 2003

Substitute 1 cup watermelon, cut into ¹∕­inch cubes, and 3 tablespoons chopped fresh mint for cucumber, olives, and parsley in step 3.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

In addition to being eaten fresh, watermelon flesh is pickled and candied (often after a preliminary drying), and cooked down into a syrup or thick puree.

“On Food and Cooking: The Science and Lore of the Kitchen” by Harold McGee
from On Food and Cooking: The Science and Lore of the Kitchen
by Harold McGee
Scribner, 2007

To make the gazpacho, put all the ingredients except the lime wedges in a food processor and pulse until just mixed.

“Clean Cuisine Cookbook: 130+ Anti-Inflammatory Recipes to Heal Your Gut, Treat Autoimmune Conditions, and Optimize Your Health” by Ivy Larson, Andy Larson
from Clean Cuisine Cookbook: 130+ Anti-Inflammatory Recipes to Heal Your Gut, Treat Autoimmune Conditions, and Optimize Your Health
by Ivy Larson, Andy Larson
Victory Belt Publishing, 2019

Gently stir together the ricotta mixture, prosciutto, kale, tomatoes, avocado, and breadcrumbs in a bowl.

“Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook” by Daly, Siri
from Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook
by Daly, Siri
Oxmoor House, Incorporated, 2018

WHY THIS RECIPE WORKS: In Algeria and Tunisia, raw fennel is often used to make distinctive crisp, light salads.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

As with beets, if you don’t prefer an earthy taste, peel the celery root (celeriac) first.

“101 Juice Recipes” by Joe Cross, Daniel Krieger
from 101 Juice Recipes
by Joe Cross, Daniel Krieger
eBook Conversion @ Supremus Group, 2013

Add the dressing, avocados, and half each of the green onions, cilantro, dill, and parsley and mix gently, being careful not to mash the avocado too much.

“Bar Tartine: Techniques & Recipes” by Nicolaus Balla, Cortney Burns, Jan Newberry, Chad Robertson
from Bar Tartine: Techniques & Recipes
by Nicolaus Balla, Cortney Burns, et. al.
Chronicle Books LLC, 2014

Oktay Kutluk

Kutluk Oktay, MD, FACOG is one of the world's foremost experts in fertility preservation as well as ovarian stimulation and in vitro fertilization for infertility treatments. He developed and performed the world's first ovarian transplantation procedures as well as pioneered new ovarian stimulation protocols for embryo and oocyte freezing for breast and endometrial cancer patients.

Mail: [email protected]
Telephone: +1 (877) 492-3666

Biography: https://medicine.yale.edu/profile/kutluk_oktay/
Bibliography: oktay_bibliography

View all posts

7 comments

Your email address will not be published. Required fields are marked *

  • No garlic?  I suppose it could probably interfere with the taste?  I think even a little bit of light wine might also be interesting.

  • note: roma/plum tomatoes are normally more efficient and flavorful than standard tomatoes. they have a higher amount of flesh ratio compared to seed plus they often cost less per pound

  • Excellent dish…..love that idea Chef! what are different types of edible flowers and micro greens used for garnishes? If you have any information on this topic, Plz provide me for research…. [email protected] gmail.com

  • Watermelon gazpacho, very interesting. I would love to taste that gazpacho. I had watermelon soup on a cruise recently and I must say, it tasted just like a thinned out watermelon fruit smoothie. It was chilled and good but not savory like hot soup. Things that sound strange together may work, we just have to be open minded and have an open pallet for unique and odd combination.

  • So brilliant about the green and red, I would not have thought of that. In fact, a stew I made recently in the crockpot is so unappealing due to color.

  • Why not use the whole of all of the products? Makes it more complicated to slice and cut and deseed, is not necessary. Just put tomatoes, cucumber and watermelon in a blender and then trough the sieve.Then spice it up…..I like the recipe but you can keep it a bit more simple!

  • You literally have a million ways to cook soup. Definitely going to try this recipe. We all cut watermelon different. Looks delicious. Thanks for sharing. Anyone who don’t show love doesn’t know good food. Their loss. Thumbs up Daddy Jack. Please keep the videos coming! Looks so refreshing