Gazpacho Recipe ⇝ Fresh Watermelon Gazpacho

This soup is lightly sweet with just a little bite of heat from the jalapeno. The combination of both blended and diced melon and cucumber, plus the blueberries, also give it a nice contrast in texture.

Ingredients

• 8 cups diced seeded watermelon, divided
• 1 cucumber - peeled, seeded, and diced, divided
• 1 jalapeno pepper, minced
• 3 tablespoons red wine vinegar
• 1 cup fresh blueberries

Cooking Directions

1. Put 6 cups watermelon, 1/2 of the cucumber, jalapeno pepper, and vinegar in a blender; blend until smooth. Pour gazpacho into a large bowl and stir remaining watermelon and cucumber into soup. Refrigerate until chilled, at least 30 minutes.
2. Divide gazpacho among 4 bowls and top each with blueberries.

Nutrition Facts

• calories122.2
• carbohydrateContent30.5 g
• fatContent0.7 g
• fiberContent2.5 g
• proteinContent2.5 g
• saturatedFatContent0.1 g
• sodiumContent4.4 mg
• sugarContent22.6 g