Watermelon Rind Soup (Gazpacho)

4.86 from 21 votes

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!

Prep Time10

Total Time10

Course: Appetizer, Beverage, Snack, Soups & Stews

Cuisine: Comfort Food, Mediterranean, Spanish-Inspired

Diet: Low Lactose, Low Salt, Vegan, Vegetarian

Keyword: cucumber, gazpacho, tomato, watermelon, watermelon rind

Season: Summer Recipes

Diet: Grain-Free, Low-Carb, Refined Sugar-Free, Soy-Free, Vegan, Vegetarian

Method: Meal-Prep, No bake, One-Pot, Steamed or Boiled

Ingredient Group: Fruit, Dried Fruit & Nuts, Vegetable Recipes

Servings: Servings

Calories: 146kcal

Cost: $2

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.

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.

Gazpacho, when well stored in your refrigerator, lasts 2-3 days.

Oil and Salt are optional. Avoid if you are following a WFPB diet.

In case your blender does not grind produce until it is creamy and chunk-less. We recommend passing the gazpacho through a colander.