Watermelon Gazpacho The Endless Meal®
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Cool down from the summer heat with Tyler Florence's fresh Watermelon Gazpacho that's ready to eat in just 15 minutes! 北 Tyler hosts an all-new. | Citrullus lanatus, summer, recipe
Watermelon Gazpacho Recipe Tyler Florence Food Network
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 more space for the other ingredients). Pulse until it reaches a soup-like consistency.
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Add 2 tablespoons sherry vinegar, 2 tablespoons olive oil, 2 1/2 teaspoons kosher salt, and 1/4 teaspoon black pepper to the blender. Purée the soup. Blend on medium-high speed to desired consistency, 30 seconds to 1 minute. Chill the soup. Refrigerate the soup in the blender until thoroughly chilled, at least 3 hours.
Recipe Exchange Gazpacho
Soak the bread in 1 cup of water for 5 minutes, and then squeeze out the excess water. Place the bread in a blender or food processor; add the tomatoes, cucumbers, bell pepper, onion, and garlic.
Watermelon Gazpacho The Endless Meal®
Several years ago we discovered the joy of watermelon and tomatoes combined in a salad that takes advantage of these summer favorites. We enjoyed it again and again and if you haven't tried it, you should too.
Recipe Exchange Gazpacho
Puree the tomato, chile and 1 cup watermelon in a blender. Add the vinegar and olive oil and pulse. Add the red onion, cucumber and dill, season with salt and pepper and puree until smooth. Chill.
Recipe Review Tyler Florence’s Watermelon Gazpacho Food reviews
Directions. Bring a large pot of water to a boil. Add the tomatoes and blanch until the skins are loosened, about 30 seconds. Transfer the tomatoes to a large rimmed baking sheet and let cool.
Watermelon Gazpacho Recipe Watermelon gazpacho recipe, Gazpacho
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 onion, cucumber and dill and season with salt and.
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Watermelon Gazpacho Recipe Tyler Florence Food Network
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 onion, cucumber and dill and season with salt and pepper. Puree until smooth.
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Combine all ingredients together in a blender or food processor. Puree for 1 minute, or until the soup reaches your desired consistency. Taste and season with extra salt, pepper and/or cumin if needed. Refrigerate in a sealed container for 4 hours, or until completely chilled.
Tyler Florence's Watermelon Gazpacho Recipe
Directions. Puree 1 tomato, 1/2 serrano chile and 1 cup cubed seedless watermelon in a blender. Add 1 teaspoon red wine vinegar and 1/4 cup olive oil and pulse. Add 2 tablespoons minced red onion.
Watermelon Gazpacho
139 shares. Watermelon Gazpacho is a light and refreshing chilled soup made with sweet summer watermelon, savory tomato and cucumber, and fresh mint. Perfect as a light lunch or healthy snack, stay cool and enjoy this easy Watermelon Gazpacho Recipe topped with diced watermelon, creamy avocado, and fresh micro greens.
Easy Watermelon Gazpacho Recipe Salt and Vanilla
Blend the soup. Add the chopped watermelon, tomatoes, cucumber, garlic, red pepper, green pepper, vinegar, olive oil, salt, paprika, and black pepper to a blender. Puree on high speed until very smooth, about 2 minutes. Depending on your blender's capacity, you may need to work in batches. Chill the soup.