Search Results For: watermelon gazpacho recipe
Ingre.nts. 1 large tomato, pureed. 1/2 serrano chile. 2 cups cubed fresh watermelon. 1 teaspoon red wine vinegar. 1/4 cup extra-virgin olive oil. 2 tablespoons minced red onion. 1/2 cucumber, seeded and minced. 2 tablespoons minced fresh dill, plus more for garnish.
The delicate flavors of cucumber and watermelon go hand in hand to create a sweet-and-savory chilled soup, perfect as a first course on a hot night.
Ingre.nts. 5 cups cubed watermelon (from 1 watermelon) 1 cup peeled, seeded, and diced cucumber. 1/4 cup chopped red onion. 1/2 jalapeño chile, seeded and minced. 2 tablespoons apple cider vinegar. 1 teaspoon kosher salt.
Aug 1, 2016 – Note that this recipe makes a pretty big batch – I love to keep it in the … I always thought watermelon gazpacho seemed like an odd concept, …
Preparation. Purée watermelon, tomato, cucumber, jalapeño, oil, and vinegar in a blender until smooth. Transfer gazpacho to a large bowl; season with kosher salt and pepper. Cover and chill at least 1 hour before serving. Do ahead: Gazpacho can be made 1 day ahead. Keep chilled.