Need to eat more watermelon in order to make watermelon rind pickle? Here are two possibilities — watermelon salsa and watermelon gazpacho! The salsa is great with grilled fish or chicken or as a stand-alone salad. The gazpacho makes a great starter or a summer luncheon.

Difficulty: Easy

Servings: 4

Prep Time: 15 min   Cook Time: 1-4 hours (chill time)  

Ingredients

5 cups watermelon cut in 1/2 inch cubes (~ 3 pounds)
1 cup ripe mango, cut in 1/2 inch cubes
1/2 cup pineapple, cut in 1/2 inch cubes
1 medium cucumber, cut in 1/4 inch dice
1 medium red bell pepper, cut in 1/4 inch dice
1 small red onion, cut in 1/4 inch dice
1-3 jalapeno peppers, seeded, minced
1/4 cup finely chopped fresh mint or cilantro
2-4 tablespoons fresh lime juice (depending on how sweet fruits are)
2 tablespoons sherry vinegar (apple cider vinegar should work, too)
dash salt
sour cream or Greek yogurt

Directions

Salsa:

Mix ingredients, stir to combine. Chill until cold, at least one hour and up to four hours.

Gazpacho:

Whiz 4 cups of the watermelon along with mango in a blender. Stir in remaining ingredients; chill. Top with a dollop of sour cream or Greek yogurt.

Categories: Appetizers & Snacks, Entertaining, Fat-Free, Lactose-Free, Low-Fat, Low-Sodium, Non-Dairy, Other Soups & Stews, Salads, Salsas, Vegan

Tags: Summer

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