Description
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
Instructions
- 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.
Prep Time: 10 mins
Total Time: 40 mins
Servings: 4