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My review
Fresh Watermelon Gazpacho
234
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 122Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Cook's Note:
- A red or green jalapeno pepper can be used.
Nutrition Facts
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Reviews
Read all reviews 3Most helpful
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8/3/2015
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...
7/12/2018
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.
3/31/2016
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...