Prep Time::10 mins
Additional Time::30 mins
Total Time::40 mins
Servings::4
Yield::4 servings
Ingredients
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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
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.
Cook's Note:
A red or green jalapeno pepper can be used.