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Fresh Watermelon Gazpacho Recipe

Recipe by: Scott Koeneman

"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."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook
  • Ready In40 m
  • 1Put 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.
  • 2Divide gazpacho among 4 bowls and top each with blueberries.
Footnotes
  • Cook's Note:
  • A red or green jalapeno pepper can be used.
Ingredients
  • 4 servings
  • 122 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    122
    6%
  • Fat:
    0.7
    1%
  • Carbs:
    30.5
    10%
  • Protein:
    2.5
    5%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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