![](https://cdn.statically.io/img/www.allrecipes.com/thmb/qG2TQQ60xCeRr_xpf_IULWEcuY0=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/3440781-153b9b8cdbfb44e2be2a4a0c820c016b.jpg)
Ingredients
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8 cups diced seeded watermelon, divided
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1 cucumber - peeled, seeded, and diced, divided
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1 jalapeno pepper, minced
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3 tablespoons red wine vinegar
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1 cup fresh blueberries
Directions
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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.
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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)
122 | Calories |
1g | Fat |
31g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 122 | |
% Daily Value * | |
Total Fat 1g | 1% |
Saturated Fat 0g | 1% |
Sodium 4mg | 0% |
Total Carbohydrate 31g | 11% |
Dietary Fiber 3g | 9% |
Total Sugars 23g | |
Protein 3g | 5% |
Vitamin C 31mg | 35% |
Calcium 31mg | 2% |
Iron 1mg | 5% |
Potassium 462mg | 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.