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Fresh Watermelon Gazpacho

Scott Koeneman

"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."
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Ingredients

40 m servings 122 cals
Original recipe yields 4 servings

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Directions

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  • Prep

  • Ready In

  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.
  2. Divide gazpacho among 4 bowls and top each with blueberries.

Footnotes

  • Cook's Note:
  • A red or green jalapeno pepper can be used.

Nutrition Facts


Per Serving: 122 calories; 0.7 g fat; 30.5 g carbohydrates; 2.5 g protein; 0 mg cholesterol; 4 mg sodium. Full nutrition

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Reviews

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3.31.16 My jalapeño was large and very fresh, and I probably should have taken the ribs and seeds out. This most definitely had a kick to it, and the flavor improves dramatically after refrige...

I have to admit that I didn't really like this soup to start. The flavors didn't really blend well and I had hoped that the kick from the jalapenos would be a little stronger. I left this in the...