Ingredients
4
4 servings
- •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.
Nutritional Facts
Per 4 servings
- Calories: 122
- Carbohydrate: 31g
- Fat: 1g
- Fiber: 3g
- Protein: 3g
- Sugar: 23g
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