WATERMELON GAZPACHO BON APPETIT RECIPES

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WATERMELON GAZPACHO WITH FETA CREMA RECIPE | BON APPÉTIT



Watermelon Gazpacho with Feta Crema Recipe | Bon Appétit image

A super-juicy watermelon ?is key; it should feel heavy for its ?size and sound hollow when tapped.

Provided by Susan Spungen

Yield 6 Servings

Number Of Ingredients 16

1 pound seedless watermelon, rind removed, coarsely chopped (about 3 cups)
1 large beefsteak tomato, coarsely chopped
1 English hothouse cucumber, peeled, coarsely chopped
1 jalapeño, seeds removed, sliced
2 tablespoons olive oil
2 tablespoons Sherry vinegar or red wine vinegar
Kosher salt, freshly ground pepper
¼ cup almonds
2 ounces feta, preferably French sheep’s milk, crumbled (about ½ cup)
¼ cup sour cream
3 tablespoons whole milk
¾ pound seedless watermelon, rind removed, cut into ½" pieces (about 2 cups)
½ English hothouse cucumber, peeled, cut into 1/2" pieces
Olive oil (for serving)
Flaky sea salt (such as Maldon)
Freshly ground black pepper

Steps:

  • 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.
  • Preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing occasionally, until golden brown, about 8–10 minutes. (Alternatively, you can do this step in a dry small skillet over medium heat.) Let almonds cool, then coarsely chop.
  • Mash feta into sour cream in a small bowl until mostly smooth, then whisk in milk.
  • Divide watermelon and cucumber among bowls and pour gazpacho over. Top with crema and almonds, drizzle with oil, and season with sea salt and pepper.
  • DO AHEAD: Crema can be made 1 day ahead. Cover and chill.

WATERMELON AND CUCUMBER GAZPACHO RECIPE - FOOD.COM



Watermelon and Cucumber Gazpacho Recipe - Food.com image

This fresh, colorful soup makes a great summer starter. It's definitely different and very refreshing.

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 12

1 (3 lb) seedless watermelon, diced, divided (about 5 cups)
1 small cucumber, peeled, seeded, diced (about 1 cup)
1 medium red bell pepper, seeded, diced (about 1 cup)
1 medium yellow bell pepper, seeded, diced (about 1 cup)
1 small jalapeno chile, seeded, minced
3 inner celery ribs, diced (about 1/2 cup)
1/2 small red onion, diced (about 1 cup)
1/4 cup finely chopped of fresh mint
3 tablespoons fresh lime juice
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/2 cup creme fraiche or 1/2 cup sour cream

Steps:

  • 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.
  • Divide gazpacho among bowls and top with dollop of crème fraîche or sour cream.
  • Makes 4 servings.
  • Bon Appétit.
  • August 2005.

Nutrition Facts : Calories 252.5, FatContent 11.9, SaturatedFatContent 7, CholesterolContent 40.8, SodiumContent 190.6, CarbohydrateContent 37, FiberContent 3.9, SugarContent 24.9, ProteinContent 4.5

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