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!
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!
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.
Wash. Thoroughly wash all your vegetables and rinds. Roughly cut your watermelon rinds into small pieces.
Pour water over the stale bread; then Soak bread in water for 5 minutes.
Coarsely chop the watermelon rinds.
Coarsely chop cucumbers.
And the onions.
Add the liquids to the blender before the watermelon rind, cucumber, and basil leaves.
Continue adding all the tomatoes, garlic, onion, almonds, olive oil, salt, and vinegar to a blender (except for bread), and blend for 2 minutes (let the blender rest for a minute if it tends to overheat).
Add the soaked bread little by little until you reach the desired consistency. You don't need to use all of it.
Garnish. Use freshly cubed watermelon, whole basil leaves, sliced almonds, and black pepper to garnish.
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.
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.
- 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.
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.
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.
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 Tortilla Española (Spanish Omelette).
Yes, you can eat watermelon rind! In fact, some people actually prefer the taste of watermelon rind to the flesh of the fruit. While the flesh of the watermelon is partially composed of water, the rind is made up mostly of fiber. This gives it a chewy texture and a slightly bitter taste.
If you're interested in trying watermelon rind, there are a few different ways to prepare it. You can pickle it, which will result in a sweet and sour flavor, or you can fry it, giving it a crunchy texture, another of the watermelon rind uses.
In addition to the gazpacho recipe above, we have also used it on smoothies.
You can also just eat it raw, although some people find the taste too strong. Whichever way you choose to eat it
⭐ If you try this recipe, let us know! 💬 Leave a comment, rate it, and don't forget to tag us @ourplantbasedworld on Instagram. Cheers!
Watermelon Rind Soup (Gazpacho)
- 8 cherry tomatoes or 2 plum tomatoes
- 35 oz watermelon rind chopped in cubes (about half medium watermelon's rind)
- 2 cucumbers roughly chopped
- 1 garlic roughly chopped
- ¼ onion coarsely chopped
- 1 oz almonds
- 3 tablespoons apple cider vinegar red wine vinegar works as well
- 3 oz hard bread loaf whole bran bread
- 5 basil leaves
- 5 tablespoons extra-virgin olive oil optional, Avoid if you are following a WFPB diet.
- 16 oz water
- 1 teaspoon sea salt optional, Avoid if you are following a WFPB diet.
Optional (to garnish):
- watermelon cubes
- Soak bread in water for 5 minutes.
- Wash. All your veggies and watermelon rinds.
- Roughly chop the watermelon rind, onion and cucumbers.
- Blend. Add the water, watermelon rind, cucumber and basil leaves to the blender.
- Blend the rest. Add all the tomatoes, garlic, onion, almonds, olive oil, salt and vinegar to a blender (except for bread), blend for 2 minutes (let the blender rest for a minute if it tends to overheat).
- Add the soaked bread little by little until you reached the desired consistency, you don't need to use all of it.
- Serve. Gazpacho is better when served cold. We recommend reserving it in the refrigerator for a minimum of 1 hour before consuming it.
- Garnish. Use freshly cubed watermelon, whole basil leaves, sliced almonds, and black pepper to garnish.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.
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