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August 23, 2017

Watermelon Rind Gazpacho Recipe

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This watermelon rind gazpacho is a refreshing dish for hot days. It’s bright, fresh, flavorful, and comes together in 5 minutes flat! Thank you to The Watermelon Board for sponsoring this post. 

Watermelon Rind Gazpacho - a quick and easy refreshing summer soup!

Even though it has cooled off a little bit here as of today, I’m still in love with light and summery dishes. If it involves fresh, crisp veggies and herbs – and especially watermelon – count me in! This gazpacho covers all the bases – it’s beyond easy to make, packed with fresh flavor, and looks almost too pretty to eat.

Watermelon Rind Gazpacho - a quick and easy refreshing summer soup!

Plus, it makes use of the watermelon rind! If you’ve never cooked with watermelon rind before: 1) that means you missed out on my watermelon rind coleslaw, so you should go make that ASAP! and 2) you’ll love how easily it blends into this soup, adding a cucumber-like freshness while cutting back on food waste.

You’ll find cucumber in most gazpacho recipes, but I swapped it out here for watermelon rind. They’re pretty similar in terms of texture and flavor – both are crisp and hydrating with a mild flavor. Watermelon rind also brings some pretty impressive nutrition stats to the table, adding vitamin C, vitamin B-6, and citrulline (which gives your blood and cardiovascular health a boost) to the mix!

Watermelon Rind Gazpacho ingredients

Gazpacho is seriously one of the easiest dishes you can make. Just roughly chop everything (or don’t, depending how good your blender is) and toss it in a blender or food processor – et voila, you’ve got soup!

How to make Watermelon Rind Gazpacho

Watermelon Rind Gazpacho - a quick and easy refreshing summer soup!

This soup is delicious on its own, but the garnishes really take it to the next level texture-wise! I suggest adding finely chopped watermelon and red onion for crunch, diced avocado and a drizzle of olive oil for creaminess (and to cut through the zingy red onion and jalapeno flavors), and basil for color and freshness. So good!

Watermelon Rind Gazpacho - a quick and easy refreshing summer soup!

Here’s the full recipe!

Watermelon Rind Gazpacho

Watermelon Rind Gazpacho
July 24, 2019

This watermelon rind gazpacho is a refreshing dish for hot days. It’s bright, fresh, flavorful, and comes together in 5 minutes flat!

Prep Time 5 minutes
Total Time 5 minutes
Yield
SERVES 4-6
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Ingredients:

  • 2 cups diced watermelon rind, green skin removed
  • 1/2 large or 1 small red onion, roughly chopped
  • 2 cloves garlic
  • 1 jalapeno pepper, seeds removed
  • 4 heaping cups diced watermelon
  • 1 large tomato, roughly chopped
  • 5-6 leaves fresh basil
  • 2 tbsp red wine vinegar
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • for garnish: finely diced watermelon, red onion, and avocado, fresh basil leaves, olive oil

Instructions:

  1. Place the watermelon rind, red onion, and garlic in a blender or food processor. Blend until finely chopped.
  2. Add the watermelon, tomato, basil, red wine vinegar, olive oil, salt, and pepper. Blend again until mostly pureed, with a little texture left. You can also puree until completely smooth if you'd like!
  3. Refrigerate to save (this tastes even better the next day), or pour into bowls, garnish, and enjoy.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Watermelon Rind Gazpacho - a quick and easy refreshing summer soup!

Can’t get enough watermelon recipes? Here are a few other easy and tasty recipes I’ve made in partnership with my friends at The Watermelon Board:

  • Watermelon Rind Coleslaw
  • Fall Harvest Salad with Watermelon
  • Watermelon Chicken with Balsamic Glaze
  • Watermelon Rosemary Popsicles
  • Roasted Salmon with Watermelon Salsa
  • Pickled Watermelon Rind (Two Ways)

Have you ever made gazpacho? How about watermelon or watermelon rind gazpacho? 

- anne
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16 comments
  • Emily @ Pizza &a pull-ups
    August 23, 2017 · 1:03PM:
    I have never made gazpacho, but this sounds so delicious and refreshing. Thanks for sharing!
    Reply
    • Anne
      August 23, 2017 · 3:03PM:
      Thanks Emily!
      Reply
  • Erin August 24, 2017 · 1:09PM:
    I had all the ingredients on hand and made this last night. It was fantastic!!! My husband and I both loved it. Thanks for posting!
    Reply
    • Anne
      August 24, 2017 · 3:45PM:
      Oh yay! I'm so glad it was a hit! :)
      Reply
  • Roadrunner August 24, 2017 · 2:54PM:
    Looks like a real winner! Thanks!
    Reply
  • judith
    August 24, 2017 · 4:10PM:
    Great minds think alike! I just made and posted a recipe for watermelon rind kimchi! I love using ALL of the fruit! Will have to whip up this gazpacho next! https://aluminumfoiledkitchen.wordpress.com/2017/08/24/watermelon-rind-kimchi/
    Reply
    • Anne
      August 24, 2017 · 6:59PM:
      Watermelon rind kimchi is so creative!
      Reply
  • Nancy August 5, 2019 · 12:41PM:
    I made this recipe last night and found that while the gazpacho was basically delicious, the garlic was overwhelming. I refrigerated it overnight, but this morning it still had a strong garlic after-taste. So I made another batch of the soup without the garlic and added it to the first batch - essentially halving the amount of garlic. It's better, but still too much garlic. Maybe my cloves were too big? I'm going to let it sit in the refrigerator for a few hours to see if that helps. If not, I would still try this recipe again, but with much less garlic.
    Reply
    • Anne
      August 5, 2019 · 1:39PM:
      I'm sorry to hear that! I wonder if the cloves you used were really large?
      Reply
      • Nancy August 7, 2019 · 8:20AM:
        Update: After my "doubled" batch was refrigerated for a day, it was DELICIOUS! I'll just cut back a bit on the garlic next time I make it. Thanks!!
        Reply
        • Anne
          August 7, 2019 · 11:36AM:
          Oh good, I'm so glad! Sometimes it just takes a minute for the garlic to mellow out. :)
          Reply
  • Suzanne
    July 7, 2020 · 3:26PM:
    This looks so good! What a fun way to use up a lot of veggies & use a part of the produce that usually gets tossed!
    Reply
  • Vanessa
    July 7, 2020 · 3:27PM:
    Thanks for sharing! Does it keep long?
    Reply
    • Anne
      July 8, 2020 · 12:55PM:
      Just a day or two is best so it doesn't get mushy!
      Reply
  • Ruth Kaufman July 31, 2020 · 3:30AM:
    OMG! This recipe is out-of-this-world amazing. I only just heard that eating watermelon rinds is a thing )a little behind the times, obs), looked for a recipe, found this one. This is definitely a keeper. Yummmmmm.
    Reply
    • Anne
      August 3, 2020 · 11:21AM:
      So glad you liked it!
      Reply
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anne mauney fannetastic food
Hi, I’m Anne! I'm a Washington D.C. based Registered Dietitian, mother, runner, and lover of travel, adventure, and the great outdoors. I've been blogging since 2009, sharing a mix of lifestyle content, recipes, and fitness tips. Come for the recipes – stay for the fun!
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I’m Anne, a Registered Dietitian and mother. I've been blogging since 2009 and love showing others that eating nutritious foods and staying active can actually be fun rather than overwhelming!

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