Watermelon Rind Soup (Gazpacho)

We love the Spanish Gazpacho and how nutritious and fresh it is. This watermelon rind soup is a twist that will blow your mind.

Surely, after trying this recipe, you will never throw your watermelon rinds again! You won't even want to make compost out of them!

This is by far our favorite of the watermelon rind recipes out there! So, after you finish using the pulp for your watermelon and ginger smoothie, you know how to put the rinds to work!

Watermelon Gazpacho is a popular beverage and soup consumed during Summer vegan recipes.

This was inspired by my Andalusian Gazpacho recipe on this site. It is the perfect way to make the best out of watermelon rind and hard bread. Nothing goes to waste!

Check out how to make the best out of your leftovers!

Jump to:

• 🧾 Ingredients
• 🔪 Instructions
• 🍶 Substitutions
• 📖 Variations
• 🍽 Equipment
• 🫙 Storage 
• 💡Top tip
• 🇪🇸 More Spanish recipes
• ❓FAQ
• 📋 Recipe
• 💬 Reviews and Comments

🧾 Ingredients

This watermelon rind recipe used very simple ingredients. The whole idea is to make good use of ingredients that otherwise would be going to the bin.

• Watermelon Rind: This underrated gem adds natural sweetness and hydration to the soup. Plus, it's a zero-waste move that's both eco-friendly and wallet-friendly!
• Cucumber: It cools things down with its high water content and crisp texture. Plus, it's rich in antioxidants like beta-carotene.
• Tomato: The superstar of gazpacho, tomatoes bring acidity and depth, elevating the entire dish. They're also a great source of lycopene, an antioxidant that's good for your skin.
• Onion: Adds a punch of sharpness and complexity to balance the sweetness of the watermelon and cucumber. Onions are rich in quercetin, which has anti-inflammatory properties.
• Garlic: A small amount goes a long way in providing that aromatic kick and depth of flavor. Did you know garlic can also boost your immune system?
• Basil: This herb infuses the soup with a touch of Italian finesse and summer vibes. Basil is also known for its anti-inflammatory and antibacterial benefits.
• Almonds: These little crunch-monsters offer both texture and a nutty flavor. They're packed with protein and healthy fats, making this gazpacho a well-rounded meal.

Optional: hard bread, olive oil, vinegar, and salt. Avoid if WFPB.

See the recipe card for quantities.

Since you won't be using much of the watermelon pulp, make sure you try our watermelon and passion fruit juice or the watermelon smoothie, both are home favorites!

🔪 Instructions

Wash. Thoroughly wash all your vegetables and rinds. Roughly cut your watermelon rinds into small pieces.

Hint: If your blender does not grind produce until it is creamy and chunk-less, or you want a silkier texture, we recommend passing the gazpacho through a colander.

Refrigerate for 1-2 hours before serving.

🍶 Substitutions

Following a Whole Foods Plant-Based diet can exclude olive oil and salt from the recipe. We have tried it and can say that it will also be delicious.

• Almonds - if you have a nuts allergy, you can replace the almonds with sunflower seeds. You can also exclude the almonds from the recipe altogether.
• Breadcrumbs - use gluten-free breadcrumbs instead of regular breadcrumbs to make this gluten-free.
• Tomatoes - you can use any kind of tomatoes; just aim for the same volume. Use 3 plum tomatoes, 8 cherry tomatoes, or 4 Roma tomatoes.

📖 Variations

• Spicy - garnish with freshly ground black pepper.
• Milder - to obtain a more delicate flavor, remove the garlic's germ (the internal part, as the flavor, is perceived as more pungent). You can leave the onion soaking in water and vinegar for a couple of hours so it loses its intensity. This way, the onion will become sweeter and more digestible.
• Kid-friendly (sweeter) - you can make this gazpacho sweeter, simply leaving more pink flesh on the watermelon rinds. You can also use red onions instead, which have a sweeter, less intense flavor.

🍽 Equipment

You can choose to use either a food processor or a high-speed blender. Our recommendation is to use the most powerful one, as it will be able to deliver a smoother and silkier watermelon rind soup.

Look at the Watts. Let's say your food processor operates at 700 watts and your blender at 1500 Watts, go with your blender.

We used here our high-speed blender, and it worked very well.

🫙 Storage 

Store your gazpacho in a bottle with a lid. It stays well for 2-3 days.

These ingredients don't stand up well to freezing.

💡Top tip

Gazpacho is generally served as a cold beverage. After blending it, allow for it to cool in the fridge for one to two hours before serving.

In fact, during this time, the flavors will consolidate better, and your gazpacho will be richer.

🇪🇸 More Spanish recipes

Try our traditional Gazpacho Andaluz, or the fabulous Catalonian Escalivada, which pair fantastically on a table with Andalusian Chickpeas and Spinach, and a tapa of vegan Spanish tortilla.

Craving something different? Be sure to check out our cold cucumber soup for a refreshing twist on traditional recipes. It's a chilled delight that's as revitalizing as a gentle breeze on a hot day,

❓FAQ

⭐ If you try this recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!

📋 Recipe