Fresh Watermelon Gazpacho

Photo: Scott Koeneman

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

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.

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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.