I first made watermelon gazpacho because I didn’t want my watermelon and tomato salad to go to waste. The night before I had made my favorite summer salad using heirloom tomatoes, watermelon and cucumbers, but the next day it wasn’t fresh. In an effort not to waste, I thought I would bring it back to life with the help of my blender, some acid from champagne vinegar and a generous pinch of salt and it was instantly transformed into a delicious and slightly sweet watermelon gazpacho! If you’re making it from scratch you’ll find the recipe below, but if you’re a regular to Dinner Reinvented you know I am always hoping to inspire you to give leftovers new life and find ways to utilize everything your fridge.
Watermelon Gazpacho
