This fresh watermelon gazpacho recipe is lightly sweet with just a little bite of heat from the jalapeño. The combination of both blended and diced melon and cucumber, plus blueberries, gives it a nice contrast in texture.
Ingredients
- 8 cups diced seeded watermelon , divided
- 1 cucumber , peeled, seeded, and diced, divided
- 1 jalapeño chile pepper , minced
- 3 tablespoons red wine vinegar
- 1 cup fresh blueberries
Instructions
-
1
Place 6 cups watermelon, ½ cucumber, jalapeño, and vinegar in a blender; blend until smooth.
-
2
Transfer gazpacho to a large bowl; stir in remaining 2 cups watermelon and remaining ½ cucumber. Refrigerate until chilled, at least 30 minutes.
-
3
Divide gazpacho among 4 bowls; top servings with blueberries.
Nutrition Facts
Per serving
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