Watermelon Rind Gazpacho

Jenny's White Gazpacho With Watermelon Rind

Adapted from Ronna Welsh, Purple Kale Kitchenworks

Time: 45 minutes, plus at least 2 hours’ chilling

1/2 cup loosely packed mint leaves

2 T. white creme de menthe (or another 1/2 cup mint leaves- I am considering trying nastursium leaves, too and maybe eliminating the scallions)

1 tsp. grated or finely chopped ginger

1 dozen cherry tomatoes or 1 tomato

1 clove garlic

3 tablespoons extra virgin olive oil

About 4 pounds cubed watermelon rind, pale pink and green parts, hard skin removed (about 8 cups, from 1/2 watermelon)

1 tablespoon lime juice or rice wine vinegar, more as needed

1 tablespoon salt, more as needed.

2 scallions, cut in small rings

diced watermelon (however much you want)

1. In a food processor, working in batches if necessary, combine watermelon rind, garlic, ginger, mint, tomato, lime juice and salt in the processor. Purée until smooth. Add olive oil and crème de menthe. Taste, adding salt and lime juice as needed. For a smoother texture, purée in a blender, in batches.

2. Add scallions and diced watermelon. Chill until very cold, at least 2 hours or overnight. Taste for salt again before serving.

Yield: 8 to 12 servings.

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