Fresh Watermelon Gazpacho
By: Scott Koeneman
Published: Tuesday, August 31, 2010 - 8:11pm

Ingredients




8 cups diced watermelon
1 medium cucumber, peeled, seeded and diced
1 ripe red (or green if you can't find a red one) jalapeño
3 tablespoons red wine vinegar
1 cup fresh blueberries for garnish

Preparation

1 Put 6 cups of watermelon, half the cucumber, jalapeño and vinegar in a blender and liquefy. Pour into a large bowl and add remaining cucumber and watermelon and chill. Divide among four bowls and top with blueberries.

About


This soup is lightly sweet with just a little bite of heat from the jalapeño. The combination of both blended and diced melon and cucumber, plus the blueberries, also give it a nice contrast in texture. Best yet, it is only 120 calories with 1 gram of fat and 3 of fiber per serving.