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Watermelon Gazpacho Beautiful vegan meal idea for summer! –
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Watermelon Gazpacho: Seamus Mullen x Vitamix
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Watermelon Gazpacho Soup Recipe
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How To Make Watermelon Gazpacho
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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:
|from Gluten-Free Girl and the Chef|
|from Jane Grigson’s Vegetable Book|
|from Reflections: Life After the White House|
|from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine|
|from On Food and Cooking: The Science and Lore of the Kitchen|
|from Clean Cuisine Cookbook: 130+ Anti-Inflammatory Recipes to Heal Your Gut, Treat Autoimmune Conditions, and Optimize Your Health|
|from Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook|
|from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes|
|from 101 Juice Recipes|
|from Bar Tartine: Techniques & Recipes|