Watermelon Gazpacho Recipe Ina Garten

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When I was blending up this batch of gazpacho, I noticed that Ina Garten suggests processing each thing separately. First do the cucumbers, …

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Instructions. Add the watermelon and cucumber to a food processor or blender, working in batches if needed. Blend until smooth — about 30 seconds in a food processor. Set …

1. Add the watermelon and cucumber to a food processor or blender, working in batches if needed. Blend until smooth — about 30 seconds in a food processor.
2. Set a mesh strainer over a large bowl. Pour the watermelon and cucumber puree through the strainer to remove the seeds. Press down gently to extract as much liquid as possible — don’t worry if some pulp seeps through.
3. Add the pepper, cilantro, almonds, jalapeno, and about 1 cup of your strained liquid back into the food processor/blender. Blend until a smooth pesto forms — about 1 minute. Stir the pesto into the reserved soup base. Whisk in the olive oil and lime juice. Season with black pepper.
4. Chill at least 1 hour or until ready to serve.

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Gazpacho from Barefoot Contessa. Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into …

1. Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes.
2. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped.
3. Do not overprocess! After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper.
4. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

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Directions Place the tomatoes, watermelon, cucumber, bell pepper, shallot, basil and mint in a large bowl. Season with 1 1/2 teaspoons salt, and …

Rating: 5/5(2)
1. Place the tomatoes, watermelon, cucumber, bell pepper, shallot, basil and mint in a large bowl. Season with 1 1/2 teaspoons salt, and pepper to taste. Stir in the olive oil and vinegar.
2. Puree the tomato mixture in a blender, in batches if necessary. Strain through a fine-mesh sieve into a bowl, pressing to extract any liquid; discard the solids and season with salt and pepper. Cover and refrigerate until chilled, about 1 hour.
3. To serve, top the soup with the small herb leaves and a drizzle of olive oil.

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These recipes make it easy to start your day with a healthy breakfast, no matter how busy you are. With breakfast-friendly staples on hand like yogurt, whole-wheat bread or frozen fruit, you can whip up delicious toasts, parfaits or frosty smoothies in no time. Whether you want something simple, like a peanut butter-banana sandwich, or something a little indulgent, like avocado …

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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. Put the remaining ingredients into a blender (if you run out of room, blend the vegetables for a few seconds to make …

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To make this recipe, combine all the cubed watermelon and half the tomatoes, cucumber, red bell pepper, and green onion in a blender. Finely dice the remaining veggies and set them aside. To the blender, add the extra-virgin olive oil, red …

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Method 1) In a blender, puree the tomatoes, chile, and 1/2 of the watermelon. 2) Pour in the red wine vinegar and olive oil and pulse. Add the onion, cucumber and dill and season with salt and pepper. Puree until smooth. 3) Pour into chilled bowls and sprinkle with dill, feta, and remaining watermelon. Serve. serrano watermelon vinegar olive onion

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Calories per Ingredient. Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe. Calories per serving of Watermelon Gazpacho. 23 calories of Watermelon, (0.50 cup, diced) 3 calories of Yellow Peppers (bell peppers), (0.06 pepper, large (3-3/4" long, 3" dia)) 2 calories of Onions, raw, (0

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Ina Garten Gazpacho Recipes WATERMELON GAZPACHO. Provided by Tyler Florence. Categories side-dish. Time 15m. Yield 4 servings. Number Of Ingredients 10. Ingredients; 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 …

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Soup Recipes; Watermelon Gazpacho; Watermelon Gazpacho. Rating: 3.59 stars. 94 Ratings. 5 star values: 19 4 star values: 33 3 star values: 29 2 star values: 10 1 star values: 3 Read Reviews Add Review; 94 Ratings 1 Review Put a sweet spin on this traditional cold soup that will make hot days a little more bearable. Martha Stewart Living, July 2002 Save Pin Print More. …

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This low-carb watermelon gazpacho recipe was exactly what I was craving. I know it's still winter and not usually the season for cold soups, but it was so nice and sunny outside that I felt like a refreshing summer soup. Go figure. This low-carb watermelon gazpacho recipe was exactly what I was craving. Feed 'N Flow . Home; Keto Lifestyle; Outdoor Adventure; Health & …

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Whisk together the orange juice, lemon juice, shallots, honey, salt, and pepper. Slowly pour in the olive oil, whisking constantly, to form an emulsion. If not …

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Here, we balance out watermelon's sweetness with a little salt and apple cider vinegar, which are then combined with watermelon, cucumber, red onion, and jalapeño in a blender and pureed until smooth. Cover and chill for at least 30 minutes to allow the gazpacho to get really cold. You want to make sure the flavors and ingredients meld together.

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Taste the gazpacho for salt and vinegar and adjust if necessary. Then, add two to four ice cubes (depending on how thin you like your gazpacho). Let them melt for a few minutes in the blender and then add a handful of fresh mint and blend for the last time. Taste for salt and serve ice cold in glasses.

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Directions In a blender, puree the tomatoes, chile, and 1/2 of the watermelon. Pour in the red wine vinegar and olive oil and pulse. Add the …

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Directions 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. Stir in the tomato, cucumber, green pepper, …

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Frequently Asked Questions

How to make gazpacho with watermelon?

Watermelon Gazpacho. Add the watermelon, garlic, basil, vinegar, olive oil, salt, pepper and jalapeño pepper, if using. Blend until smooth. Taste and adjust seasonings. Pour into a large bowl (or small individual jars, as pictured) and stir in the reserved chopped vegetables.

How do you serve gazpacho?

Taste and adjust seasoning, if necessary, then chill the gazpacho in the fridge for 2 to 3 hours before serving. Serve in bowls or glasses topped with finely chopped watermelon, celery and basil. For more delicious gazpacho recipes, check out my roasted garlic gazpacho or golden gazpacho.

How long does it take to make gazpacho?

When blended together with lots and lots of summer veggies, a handful of fresh mint, a slice of bread and some simple seasonings, this gazpacho tastes like summertime sunshine in a bowl. And it is delicious! Bonus? This watermelon gazpacho recipe only takes about 15 minutes to prep and can be made up to two days in advance.

What is gazpacho made out of?

After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

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