MELON GAZPACHO RECIPES

Name: Kimchi-Melon Gazpacho
Yield: 4 servings
Ingredients: 1 lb. ripe red tomatoes, preferably heirloom or beefsteak, coarsely chopped; 1 lb. cantaloupe or watermelon, rind and seeds removed, flesh coarsely chopped; 1 cup Napa cabbage kimchi, plus more chopped for serving; ¼ cup salted roasted cashews; 1 medium Persian cucumber, coarsely chopped, plus more finely chopped for serving; 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more; 3 Tbsp. (or more) red wine vinegar; Sliced scallions and toasted sesame seed oil (for serving)

KIMCHI-MELON GAZPACHO RECIPE | BON APPÉTIT

Kimchi-Melon Gazpacho Recipe | Bon Appétit image

Let this sweet n' spicy gazpacho take your tastebuds on a ride with notes of tangy kimchi and fruitiness of summer melons.

Provided by Shilpa Uskokovic

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 lb. ripe red tomatoes, preferably heirloom or beefsteak, coarsely chopped
1 lb. cantaloupe or watermelon, rind and seeds removed, flesh coarsely chopped
1 cup Napa cabbage kimchi, plus more chopped for serving
¼ cup salted roasted cashews
1 medium Persian cucumber, coarsely chopped, plus more finely chopped for serving
2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more
3 Tbsp. (or more) red wine vinegar
Sliced scallions and toasted sesame seed oil (for serving)

Steps:

Toss tomatoes, cantaloupe, kimchi, cashews, 1 cucumber, and 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a large bowl to combine. Let sit at room temperature 1 hour to let flavors meld and for salt to draw out moisture from the vegetables.
Transfer tomato mixture along with any liquid to a blender. Purée on medium-high speed until smooth. Strain through a fine-mesh sieve into a bowl; add vinegar and chill until very cold, at least 1 hour and up to 8 hours.
Taste gazpacho just before serving and season with more vinegar and/or salt if needed. Divide among bowls or glasses; top with scallions, chopped kimchi, and finely chopped cucumber and drizzle a little oil over.

WATERMELON GAZPACHO RECIPE | EATINGWELL

Watermelon Gazpacho Recipe | EatingWell image

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.

Provided by EatingWell Test Kitchen

Categories Healthy Vegan Vegetable Soup

Total Time 20 minutes

Number Of Ingredients 9

Ingredients

8 cups finely diced seedless watermelon, (about 6 pounds with the rind) (see Tip)
1 medium cucumber, peeled, seeded and finely diced
½ red bell pepper, finely diced
¼ cup chopped fresh basil
¼ cup chopped flat-leaf parsley
3 tablespoons red-wine vinegar
2 tablespoons minced shallot
2 tablespoons extra-virgin olive oil
¾ teaspoon salt

Steps:

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. Stir in the remaining diced mixture. Serve at room temperature or chilled.

Nutrition Facts : Calories 113.6 calories, CarbohydrateContent 17.4 g, FatContent 5.1 g, FiberContent 1.4 g, ProteinContent 1.8 g, SaturatedFatContent 0.7 g, SodiumContent 295.6 mg, SugarContent 13.6 g

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Reviews 4.5
Total Time 45 minutes
Category Soup

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