White Gazpacho With Watermelon Rind

Name: White Gazpacho With Watermelon Rind
Total time: 45 min
Yield: 8 to 12 servings
Ingredients: 3/4 cup blanched, slivered almonds; 1 cup loosely packed parsley or mint leaves, or a combination of the two; 1 stalk celery, cut into chunks; 1 dozen cherry tomatoes; 1 clove garlic; 1 1/2 cups bread cubes, like ciabatta or sourdough, hard crusts removed; 5 tablespoons extra virgin olive oil; About 2 pounds cucumbers, preferably thin-skinned types like lemon or English about 4; About 2 pounds cubed watermelon rind, pale pink and green parts, hard skin removed about 8 cups, from 1/2 watermelon; 1 tablespoon sherry vinegar or rice wine vinegar, more as needed; 1 tablespoon salt, more as needed

Recipe from Ronna Welsh

Adapted by Julia Moskin

White Gazpacho With Watermelon Rind — Tony Cenicola/The New York Times

Total Time: 45 minutes
Rating: 5(49)
Comments: Read comments

Featured in: That’s Not Trash, That’s Dinner

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:8 to 12 servings

¾cup blanched, slivered almonds
1cup loosely packed parsley or mint leaves, or a combination of the two
1stalk celery, cut into chunks
1dozen cherry tomatoes
1clove garlic
1½cups bread cubes, like ciabatta or sourdough, hard crusts removed
5tablespoons extra virgin olive oil
About 2 pounds cucumbers, preferably thin-skinned types like lemon or English about 4
About 2 pounds cubed watermelon rind, pale pink and green parts, hard skin removed about 8 cups, from ½ watermelon
1tablespoon sherry vinegar or rice wine vinegar, more as needed
1tablespoon salt, more as needed

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
In a food processor, combine almonds, herbs, celery, tomatoes, garlic, bread and oil. Purée until smooth. Transfer mixture to a large bowl and return the used canister to the processor.
Step 2
If using thin-skinned cucumbers, cut in chunks. If using thick-skinned ones, like Kirbys, peel and seed, then cut in chunks.
Step 3
Working in batches if necessary, combine cucumbers, watermelon rind, vinegar and salt in the processor. Purée until smooth. Add to the other purée and whisk together well. Taste, adding salt and vinegar as needed. For a smoother texture, purée in a blender, in batches.
Step 4
Chill until very cold, at least 2 hours or overnight. Taste for salt again before serving.

Tip

The total weight of cucumber and watermelon pieces should be 4 pounds, but it is not necessary to use precisely 2 pounds of each.

Ratings

5 out of 5

49 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

There aren’t any comments yet. Be the first to leave one.

Lily11 months ago

I love watermelon, so had to try this gazpacho. I made it without the nuts and bread. Delicious and refreshing.

Erin11 months ago

Hello, Has anyone done this without the almonds? We have nut allergies in the family. Maybe sunflower seeds would work ok to add a little body and nuttiness to the soup?

Deborah2 years ago

Agree with others that it is good bread-free. Wondering what people think of for textural contrast garnishes besides croutons? Also I only have a small food processor/hand blender so it was not as smooth as it was meant to be, but still worked and was tasty.

Private comments are only visible to you.