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Refreshing Watermelon Rind Gazpacho

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    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.

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    Tip

    Gazpacho is delicious served right away, but flavours are richer if refrigerated and served the next day.

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    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.

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    This recipe is part of the All In collection.

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