Watermelon and tomato gazpacho with shrimp
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 580, total fat 32 G., saturated fats 5 G., proteins 23 G., carbohydrates 52 G., fiber 4 G., cholesterol 145 mg, sodium 1340 mg, sugar 17 G.
Calories 580, total fat 32 G., saturated fats 5 G., proteins 23 G., carbohydrates 52 G., fiber 4 G., cholesterol 145 mg, sodium 1340 mg, sugar 17 G.
Cold watermelon gazpacho soup is a wonderful way to enjoy fresh fruits and vegetables in one bowl. Unlike the traditional recipe, this one replaces most of the tomatoes with watermelon. This combination may seem odd at first, but once all the ingredients—watermelon, green onions, tomato, cucumber, spicy jalapeño, mint, and white bread—are blended together, the fruity flavor disappears completely. The watermelon adds a delicate sweetness and lightness that harmoniously balances the flavor of the vegetables. Let the gazpacho sit in the refrigerator for a while to allow all the juices to meld. Serve with grilled shrimp and toast.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 cups chopped chilled seedless watermelon + 1/2 cup watermelon cubes
- Half a loaf of country bread (about 220 g)
- 1 bunch of green onions (cut 1 green onion, leave the rest of the bunch whole with the roots trimmed)
- 1 large tomato, diced
- 1 cucumber, diced
- 1 jalapeño, diced (remove seeds to reduce heat)
- 1/3 cup + 2 tablespoons extra-virgin olive oil + extra for greasing and drizzling
- Juice of 2 limes + wedges for serving
- 1/4 cup coarsely chopped fresh mint
- 450 g large shrimp, peeled and deveined (leave tails on)
- 1 clove garlic, minced
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Recipes with similar ingredients: Watermelon, tomatoes, cucumbers, green onions, jalapeno pepper, lime juice, shrimps, mint
Cooking the dish according to the recipe:
- Slice the bread into 1/4- to 1/2-inch-thick slices and trim the crusts from all but 4 slices. Tear the crustless slices into pieces and pulse in a food processor until coarse crumbs form. Add the sliced watermelon to the food processor along with the chopped onion, tomato, half a cucumber, half a jalapeño, and 1/4 cup cold water; pulse. With the processor running, gradually add 1/3 cup olive oil and the juice of 1 lime. Stir in 2 tablespoons mint, 1 teaspoon salt, and a few grinds of black pepper. Cover and refrigerate until ready to serve.
- Heat a grill pan over medium heat and brush with olive oil. Toss the shrimp and whole green onions with the juice of the remaining lime and 2 tablespoons of olive oil, the mint, garlic, 1/4 teaspoon of salt, and a few grinds of black pepper. Grill the shrimp until crispy, about 3 minutes. Flip and continue grilling until cooked through, about 2 minutes more. Grill the green onions until crispy, about 1 minute per side. Brush the remaining bread slices with olive oil and grill for 1 to 2 minutes per side.
- Top each serving of gazpacho with watermelon cubes, the remaining cucumber, and jalapeño; drizzle with olive oil. Serve with fried shrimp, green onions, crusty bread, and lime wedges.
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