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Watermelon Gazpacho

Watermelon Gazpacho

From Ingrid Hoffmann

Watermelon Gazpacho

Ingredients

  1. 5 cups (1/4-inch dice) seedless watermelon
    1 1/2 cups blueberries
    1 medium cucumber, peeled, seeded, and cut into 1/4-inch dice
    1/3 cup red wine vinegar or fruit-infused vinegar
    1/2 cup chopped fresh cilantro, basil, or mint leaves
    1/2 medium red onion, chopped
    1/2 medium yellow bell pepper, cored, seeded, ribbed, and chopped
    1 small jalapeño, seeded and minced
    Kosher salt
    Freshly ground black pepper (optional)
    1 avocado, thinly sliced, for garnish

Directions

  1. Puree 4 cups of the watermelon, all of the blueberries, half of the cucumber, and the vinegar in a blender or food processor until smooth. Add all but 1 tablespoon of cilantro, the onion, yellow pepper, and jalapeño, and process until those ingredients are finely chopped.
  2. Pour into a bowl and stir in the remaining watermelon and cucumber. Season to taste with salt and pepper. Cover and refrigerate until chilled, at least 2 hours and up to 5 hours.
  3. Ladle into bowls and garnish each serving with a few slivers of avocado and a bit of the remaining cilantro. Serve chilled.
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