By Coach Rebecca
Blueberry-Watermelon Gazpacho
5 steps
Prep:15minCook:2h
My first ever gazpacho and now it has become a Summer tradition for me! I like to use frozen blueberries to keep it cold. It is also a perfect thing to make if you scored a not-so-good watermelon or if your fruit is on the verge of going bad.
Updated at: Thu, 17 Aug 2023 01:03:58 GMT
Nutrition balance score
Great
Glycemic Index
55
Low
Glycemic Load
16
Moderate
Nutrition per serving
Calories168.8 kcal (8%)
Total Fat6 g (9%)
Carbs29.1 g (11%)
Sugars18.9 g (21%)
Protein3 g (6%)
Sodium203 mg (10%)
Fiber5.2 g (19%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
5 cupsseedless watermelon
cut into 1/4 inch dice
1 ½ cupsfresh blueberries
seeded and cut into 1/4 inch dice
1cucumber
medium, peeled, seeded and cut into 1/4 inch dice
⅓ cupred wine vinegar
or fruit infused
½ cupcilantro
basil or mint leaves, chopped
1jalapeno
small, seeded and minced
0.5red onion
medium, chopped
0.5yellow bell pepper
medium, seeded and chopped
kosher salt
freshly ground black pepper
1hass avocado
ripe, peeled and cut into slivers
Instructions
Step 1
Pureé 4 cups of the watermelon, the blueberries, half of the cucumber, and the vinegar in a blender or food processor.
Step 2
Add all but 1 tablespoon of cilantro with the onion, yellow pepper, and as much jalapeño as you like, and process until finely chopped.
Step 3
Pour into a bowl and stir in the remaining watermelon and cucumber. Season with salt and pepper, if desired.
Step 4
Cover and refrigerate until chilled, at least 2 hours and up to 5 hours.
Step 5
Ladle into bowls and sprinkle with avocado and remaining cilantro. Serve chilled.
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