Refreshing Watermelon Rind Gazpacho
Watermelon rind is typically left for the compost—or worse: the trash can. But research clearly shows it’s worth preserving and serving in a salad. Shaving it thinly and marinating before serving it is a recipe served in many famous establishments. We’re doing one better and serving it as a cool and delicious gazpacho—something you’ll enjoy so much you’ll be serving it often to family and friends.
Tip
Gazpacho is delicious served right away, but flavours are richer if refrigerated and served the next day.
Refreshing Watermelon Rind Gazpacho
Ingredients
- 4 cups (1 L) cubed seedless red watermelon
- 1 cup (250 mL) diced watermelon rind
- 1 small unpeeled English cucumber, chopped
- 3 ripe tomatoes, seeded and chopped, plus extra slices for garnish
- 1 cup (250 mL) low-sodium tomato juice
- 1 Tbsp (15 mL) lemon juice
- 1/2 tsp (2 mL) sea salt
- 2 Tbsp (30 mL) shredded fresh basil leaves
- Sliced black olives for garnish (optional)
- Avocado oil, for drizzling, optional
Nutrition
Per serving:
- calories88
- protein2g
- fat3g
- saturated fat1g
- trans fat0g
- carbohydrates16g
- sugars12g
- fibre2g
- sodium228mg
Directions
01
In high-speed blender, combine watermelon cubes, rind, English cucumber, tomatoes, tomato juice, lemon juice, and salt. Whirl at top speed until smooth and creamy.
02
Serve soup chilled with sliced tomatoes, shredded basil, and olives, if using. Drizzle with a little avocado oil and serve.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
