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.
Refreshing Watermelon Rind Gazpacho
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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.
Recipe 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.
Nutrition Facts
Refreshing Watermelon Rind Gazpacho
Amount Per Serving
Calories 88
Calories from Fat 27
% Daily Value*
Total Fat 3g
5%
Saturated Fat 1g
5%
Sodium 228mg
10%
Total Carbohydrates 16g
5%
Dietary Fiber 2g
8%
Sugars 12g
* Percent Daily Values are based on a 2000 calorie diet.
