Prep Time:
20 mins
Additional Time:
30 mins
Total Time:
50 mins
Servings:
4
Ingredients
Directions
Place 6 cups watermelon, ½ cucumber, jalapeño, and vinegar in a blender; blend until smooth.
Transfer gazpacho to a large bowl; stir in remaining 2 cups watermelon and remaining ½ cucumber. Refrigerate until chilled, at least 30 minutes.
Divide gazpacho among 4 bowls; top servings with blueberries.
Cook’s Note
You can use either a red or green jalapeño.
Nutrition Facts (per serving)
| 122 | Calories |
| 1g | Fat |
| 31g | Carbs |
| 3g | Protein |
