Fresh Watermelon Gazpacho Recipe

  • 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.