Fresh Watermelon Gazpacho


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.

Prep Time:
10 mins
Additional Time:
30 mins
Total Time:
40 mins
4 servings


  • 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


  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.

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
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.

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