"These days, I still make her recipe all through the summer and fall, but with one small, waste-reducing twist: Instead of the three or four cucumbers it usually calls for, I use watermelon rind. It turns out the pale green flesh we usually toss into the compost bin has a mild, refreshing flavor and is remarkably similar in texture to cucumber."
"Because watermelon rind is firmer than cucumber, a high-powered blender works best to get it silky smooth in a couple of minutes. Otherwise, you may want to strain the soup to catch any stubborn fibers. Gazpacho is traditionally served with tropezones (literally things you stumble upon), finely diced toppings tomato, cucumber, onion, pepper, and bread cubes. For this variation, be sure to include finely diced watermelon in your tropezones, a colorful wink at the recipe's secret ingredient."
Watermelon rind can replace cucumbers in gazpacho, providing similar mild, refreshing flavor and comparable texture while cutting waste and expense. A high-powered blender yields a silky soup from firm rind in minutes; straining can remove stubborn fibers. Basic gazpacho components include soaked stale baguette, olive oil, white balsamic vinegar, garlic, salt, cumin, watermelon rind, ripe tomatoes, onion, and red bell pepper. Serve chilled and garnish with tropezones: finely diced bell pepper, white onion, peeled cucumber, croutons, and diced watermelon to echo the rind substitution. The recipe serves 6–8 and preserves traditional Gazpacho character with a sustainable twist.
Read at www.mercurynews.com
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