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    You are in: Home / Recipes / Watermelon-Strawberry Gazpacho With Goat Cheese Recipe
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    Watermelon-Strawberry Gazpacho With Goat Cheese

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    10 mins

    5 mins

    DrGaellon's Note:

    Use only the reddest, most fragrant watermelon and strawberries. Adapted from a recipe by Nicky at delicious:days.

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    Units: US | Metric


    1. 1
      Remove the rind and any pale flesh from the watermelon. Remove the seeds and place 1 lb of the reddest watermelon into a blender. Process until smooth then pour into a strainer. You need 1 2/3 cups of watermelon juice.
    2. 2
      Wash the strawberries, remove the hulls and cut in quarters. Add to watermelon juice in the blender. Add the wine, and a pinch each of sugar, salt and pepper, and process until very smooth. Refrigerate at least 3 hours (or, if you need it at once, add 2-3 ice cubes and process until smooth).
    3. 3
      Line a baking sheet with parchment. Place goat cheeses on prepared sheet. Bake in a preheated 400F oven for 3-5 minutes, until warm and soft, but still white (do not allow to brown).
    4. 4
      Pour the soup into shallow soup bowls, then add a cheese disc to each bowl. Top with a tiny drizzle of high-quality extra-virgin olive oil, a pinch of black pepper, and mint leaves.

    Ratings & Reviews:


    Nutritional Facts for Watermelon-Strawberry Gazpacho With Goat Cheese

    Serving Size: 1 (123 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 42.9
    Calories from Fat 2
    Total Fat 0.2 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 21.3 mg
    Total Carbohydrate 8.8 g
    Dietary Fiber 1.0 g
    Sugars 6.6 g
    Protein 0.7 g

    The following items or measurements are not included:

    goat cheese

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