Watermelon Rind White Gazpacho Soup


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 ½ cups bread cubes, like ciabatta or sourdough

5 tablespoons olive oil

About 2 pounds cucumbers (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


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

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In a food processor or high-speed blender combine almonds, herbs, celery, tomatoes, garlic, bread and oil. Purée until smooth and transfer mixture to a large bowl. Cut cucumbers into chunks (if using thick-skinned cucumbers, peel and seed them first). Working in batches, combine cucumbers, watermelon rind, vinegar and salt in the processor. Purée until smooth. Add to the other purée and whisk/blend together well. Add more salt and vinegar if desired. Chill for at least two hours before serving.

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