Easy & Tasty Zero Waste Recipes: Watermelon Gazpacho
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Prep time: 10 minutes
Total time: 15 minutes
Serves: 2–3
What makes this recipe delicious?
Looking for the perfect way to cool down at the end of summer? Look no further. This watermelon gazpacho has the perfect balance of sweet, savory, and acidity. Serve as a quick appetizer or use up leftover ingredients and you have something delicious.
What makes this recipe zero waste?
You can eat all parts of the watermelon! Like the cantaloupe, you can toast the seeds or plant them. Also, though you shouldn’t add the rind to the gazpacho recipe, you can make watermelon rind pickles to add to any dish that needs the extra acidity and fresh kick. Make sure you clean them first.
Food storage tip: Cut the watermelon and store it in an airtight container in the fridge for up to 10 days. Or store the whole fruit for up to 3 weeks. Freezing is also an option, making a watermelon smoothie/juice is always a nice treat.
Ingredients
1 red bell pepper
3 cups of seeded tomatoes
3 cups of watermelon
¼ cup of olive oil
1 tablespoon of sherry or red wine vinegar
1 seeded and chopped jalapeno (can be omitted)
1 finely chopped shallot
½ cup of basil
½ cup of cilantro (can be omitted)
1 medium cucumber
Salt and pepper to taste
Instructions
- Roughly chop all the vegetables (half of the herbs and cucumber and save half for garnish) and seasonings and place into a blender and blend until desired consistency.
- Top off with saved herbs and cucumber, a drizzle of olive oil, and some black pepper.
Tips:
- Enjoy with toasted bread!
- Save the watermelon rinds and make a quick pickle
Are you a hotel or restaurant in Canada willing to reduce food costs to improve your bottom line? Or want more recipes?
Check out Rethink2gether’s blog!
