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!
Servings: 8 Servings
Calories: 146kcal
Cost: $2
Equipment
- Blender (affiliate link)
- measuring spoons (affiliate link)
Ingredients
- 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
Cups - Metric
Instructions
- 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.