Ingredients40 m servings 122
- 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.
Per Serving: 122 calories; 0.7 30.5 2.5 0 4 Full nutrition
ReviewsRead all reviews 3
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...
I used my nutri-bullet to blend. I'd use 1/2 of a jalapeño pepper instead of a whole. Also used 6 cups watermelon and 2 cups fresh peaches. Delicious.