FRESH WATERMELON GAZPACHO

Fresh Watermelon Gazpacho image

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.

Provided by Scott Koeneman

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes

Time 40m

Yield 4

Number Of Ingredients 5

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

Steps:

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.
Divide gazpacho among 4 bowls and top each with blueberries.

Nutrition Facts : Calories 122.2 calories, Carbohydrate 30.5 g, Fat 0.7 g, Fiber 2.5 g, Protein 2.5 g, SaturatedFat 0.1 g, Sodium 4.4 mg, Sugar 22.6 g