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.



Step: 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.

Step: 2

Divide gazpacho among 4 bowls and top each with blueberries.


Per Serving: 122 calories; protein 2.5g; carbohydrates 30.5g; fat 0.7g; sodium 4.4mg.

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