Equipment
* optional
Ingredients
Soup Base
- 300 g watermelon rind, dark green skin peeled, white and pale green flesh chopped
- 200 g english cucumber, peeled, seeded, and roughly chopped
- 100 g blanched almonds, raw and skinless
- 75 g stale white bread, crusts removed, torn into pieces
- 1 garlic, peeled, germ removed
Liquids and Seasoning
- 60 ml extra virgin olive oil
- 30 ml sherry vinegar
- 150 ml cold water
- 5 g kosher salt
Garnish
- 50 g watermelon flesh, finely diced
- 20 g sliced almonds, toasted
- 5 g fresh mint, torn or chiffonade
- 15 ml extra virgin olive oil, for drizzling
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 431 kcal
- Protein
- 9 g
- Carbohydrates
- 26 g
- Fat
- 35 g
- Fiber
- 5 g
- Sugar
- 9 g
- Sodium
- 590 mg
- Saturated Fat
- 4 g
- Monounsaturated Fat
- 23 g
- Polyunsaturated Fat
- 6 g
- Cholesterol
- 0 mg
- Potassium
- 429 mg
- Calcium
- 123 mg
- Iron
- 2.4 mg
- Magnesium
- 103 mg
- Phosphorus
- 188 mg
- Zinc
- 1.3 mg
- Vitamin A
- 30 mcg
- Vitamin C
- 9 mg
- Vitamin E
- 10.5 mg
- Vitamin K
- 20 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.18 mg
- Riboflavin
- 0.44 mg
- Niacin
- 2.0 mg
- Folate
- 40 mcg
- Water
- 181 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the torn stale bread in a small bowl and add 50ml of the cold water. Let it soak for 5 minutes to soften.
Using a vegetable peeler or sharp knife, remove the tough, dark green outer skin from the watermelon rind. Cut the remaining pale green and white rind into rough chunks.
In a high-speed blender, combine the chopped watermelon rind, peeled cucumber, blanched almonds, garlic, soaked bread with its water, and kosher salt. Blend on medium-high speed until completely pulverized and smooth.
With the blender running on low, slowly stream in the extra virgin olive oil and sherry vinegar. This gradual addition creates a stable, creamy emulsion.
Add the remaining 100ml of cold water to thin the soup to your preferred consistency. Taste and adjust the seasoning, adding more salt or a splash more vinegar if needed.
Transfer the gazpacho to a sealed container and refrigerate for at least 2 hours. Chilling allows the flavors to meld and ensures the soup is served refreshingly cold.
Give the chilled soup a quick whisk or shake to re-emulsify before pouring into chilled serving bowls. Garnish with diced watermelon flesh, toasted sliced almonds, fresh mint, and a few drops of olive oil.
Chef's Notes
- Using watermelon rind is an excellent zero-waste technique. Botanically related to cucumbers, the rind shares a similarly crisp, hydrating profile with a mild sweetness that pairs perfectly with the savory elements of this soup.
- Sherry vinegar is crucial for authentic Spanish flavor profiles. Its complex, nutty acidity bridges the gap between the rich almonds and the sweet-savory melon. If substituting, use white wine vinegar with a tiny pinch of sugar.
- The key to a silky gazpacho is the emulsion. Drizzle the olive oil in slowly while the blender is running, just as you would for a mayonnaise or a vinaigrette.
- Always taste and adjust seasoning after chilling. Cold temperatures significantly mute our perception of salt and acidity, so what tastes perfectly seasoned at room temperature might taste flat when cold.
Storage
Refrigerator: 3 days — Store in an airtight container to prevent absorbing other flavors from the fridge. Separation is normal; whisk vigorously before serving.
Troubleshooting
Soup has a grainy or gritty texture
Cause: Almonds were not processed sufficiently, or the blender lacks the power to pulverize them completely
Fix: Pass the blended soup through a fine mesh strainer or chinois to remove the gritty particles
Prevention: Soak almonds in boiling water for 15 minutes before blending, or ensure you blend on high speed for a full 2-3 minutes
Soup tastes flat or lacks brightness
Cause: Cold temperatures mute flavors; the soup was not seasoned adequately for a chilled dish
Fix: Stir in an additional pinch of salt and a few drops of sherry vinegar right before pouring into bowls
Prevention: Season generously before chilling and plan to adjust seasoning immediately before serving
The gazpacho separates in the fridge
Cause: The olive oil was added too quickly during blending, causing the emulsion to break, or it simply settled during rest
Fix: Vigorously whisk the soup or give it a quick 10-second pulse in the blender just before serving
Prevention: Stream the olive oil in very slowly while the blender is running
Cultural Context
Rooted in the ancient Moorish traditions of Andalusia, Ajo Blanco is widely considered the original gazpacho, predating the arrival of tomatoes in Europe by centuries. It relies on abundant local ingredients like almonds, garlic, and olive oil to create a rich base. This modern iteration embraces sustainability by incorporating vitamin-rich watermelon rind, a historically discarded ingredient that shares a botanical lineage with cucumbers, creating a beautifully balanced, zero-waste summer dish.
