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
- seeded watermelon: 8 cups (divided, diced)
- cucumber - peeled, seeded, and: 1 piece (diced, divided)
- jalapeño pepper: 1 piece (minced)
- red wine vinegar: 3 Tbsp
- blueberries: 1 cup (fresh)
Metric Conversion
Stages of cooking
-
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.
