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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
Directions
Step 1
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.
Step 2
Divide gazpacho among 4 bowls and top each with blueberries.
Cook’s Note:
A red or green jalapeno pepper can be used.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 122 | |
| % Daily Value * | |
| Total Fat1g | 1% |
| Saturated Fat0g | 1% |
| Sodium4mg | 0% |
| Total Carbohydrate31g | 11% |
| Dietary Fiber3g | 9% |
| Total Sugars23g | |
| Protein3g | |
| Vitamin C31mg | 156% |
| Calcium31mg | 2% |
| Iron1mg | 5% |
| Potassium462mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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