Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes Fresh Watermelon Gazpacho 4.3 (3) 3 Reviews 4 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. Recipe by Scott Koeneman Updated on January 14, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 4 4 4 4 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. I Made It Print Nutrition Facts (per serving) 122 Calories 1g Fat 31g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label 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 Vitamin C 31mg 156% 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved