Watermelon rind is typically left for the compost—or worse, the trash can. But it’s worth preserving and serving. Thinly shaved and marinated watermelon rind is a recipe served in many famous establishments. We’re doing one better with this Refreshing Watermelon Rind Gazpacho—a cold soup you’ll enjoy so much, you’ll be serving it often to family and friends.
Ingredients
- 4 cups cubed seedless red watermelon
- 1 cup diced watermelon rind
- 1 small unpeeled English cucumber chopped
- 3 slices ripe tomatoes chopped, plus extrafor garnish
- 1 cup low-sodium tomato juice
- 1 Tbsp lemon juice
- 1/2 tsp sea salt
- 2 Tbsp shredded fresh basil leaves
- Sliced black olives for garnish optional
- Avocado oil for drizzling optional
Instructions
- 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. Chill until ready to serve.
- Serve soup chilled with sliced tomatoes and shredded basil. Garnish with olives and a drizzle of avocado oil, if desired.
Notes
Chill out
Gazpacho is delicious served right away, but its flavors are richer if you refrigerate it overnight and serve it the next day.
