White Gazpacho With Watermelon Rind
Published July 26, 2011
Tony Cenicola/The New York Times
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
¾ 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 ½ 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 ½ watermelon
1 tablespoon sherry vinegar or rice wine vinegar, more as needed
1 tablespoon salt, more as needed
Nutritional analysis per serving (8 to 12 servings)
22 grams carbs; 197 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 13 grams fat; 5 grams fiber; 551 milligrams sodium; 5 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
The total weight of cucumber and watermelon pieces should be 4 pounds, but it is not necessary to use precisely 2 pounds of each.
Private Notes
Comments
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.
I love watermelon, so had to try this gazpacho. I made it without the nuts and bread. Delicious and refreshing.
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?
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.