Fresh Watermelon Gazpacho

4.3

(3)

3 Reviews

5 Photos

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.

Submitted by Scott Koeneman

Updated on January 14, 2022

5

Prep Time:

10 mins

Additional Time:

30 mins

Total Time:

40 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

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

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.

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.

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