Watermelon is a summertime staple, but the refreshing fruit is more versatile than you ever imagined! On this episode of In The Know: Zero Waste Kitchen, chef Adriana Urbina (@adrianaurbinap) harnesses the true power of watermelon with her recipes for watermelon gazpacho and spicy watermelon rind relish.
Ingredients
Watermelon Gazpacho
- 7 cups diced watermelon
- ¾ cup whole blanched almonds
- 3 garlic cloves, coarsely chopped
- 2 tbsp apple cider vinegar
- 2 tsp kosher salt
- ¼ cup extra virgin olive oil
Watermelon Rind Relish
- 4 cups chopped watermelon rind
- 2 cups white onion, finely chopped
- 1 jalapeño pepper, chopped
- 1 ½ tsp sea salt
- 1 ½ cups brown sugar
- 1 ½ cups apple cider vinegar
- 1 ½ tsp ground turmeric
- 2 tsp mustard seed
- ½ tsp Sichuan pepper
Instructions
Watermelon Gazpacho
- Add the cubes of watermelon to a blender (you can do this in batches if you need). Add the olive oil, apple cider vinegar, garlic, and almonds. Blend until smooth.
- Once the mixture is smooth, add salt and a little bit more watermelon, then blend again. Pour the mixture through a sieve into a bowl. Top your gazpacho with the watermelon rind relish (below) and enjoy!
Watermelon Rind Relish
- Dice the watermelon rinds, making sure to remove all of the skin. Set the watermelon rinds aside, along with the chopped jalapeño pepper and onion.
- In a saucepan, add apple cider vinegar, mustard seed, Sichuan pepper, turmeric, brown sugar, and sea salt, then bring to a boil.
- Once the mixture is boiling, add the watermelon rinds, jalapeño pepper, and onion, then simmer for 10 minutes.
- Use a spoon to remove the relish from the liquid. Enjoy!
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