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Ingredients40 m servings 122 cals
Original recipe yields 4 servings
- 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 g fat; 30.5 g carbohydrates; 2.5 g protein; 0 mg cholesterol; 4 mg sodium. Full nutrition
ReviewsRead all reviews 2
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...