- 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
- 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.