Blueberry-Watermelon Gazpacho Recipe

May 20, 2013 12:03 pm

Summer flavors in a cooling app (or dessert)

If you're going to eat light, make sure it packs tons of flavor so you don't get to the end of your meal wearing a sad face. Miami-based chef and TV personality Ingrid Hoffman's Latin D'Lite is full of recipes with bold vibrant flavors that won't weigh you down. Her gazpacho packs a hefty serving of cool fruit with just enough acid to make it a truly refreshing appetizer or dessert. 

This tangy fruit gazpacho is a great way to start or end a spring al fresco dinner.
This tangy fruit gazpacho is a great way to start or end a spring al fresco dinner.
Servings: 4


5 cups seedless watermelon, cut into 1/4 inch dice
1 1/2 cups fresh blueberries, seeded and cut into 1/4 inch dice
1 medium cucumber peeled, seeded and cut into 1/4 inch dice
1/3 cup red wine or fruit infused vinegar
1/2 cup cilantro, basil or mint leaves, chopped
1 small jalapeno, seeded and minced
1/2 medium red onion, chopped
1/2 medium yellow bell pepper, seeded and chopped
Kosher salt and freshly ground black pepper
1 ripe Hass avocado, peeled and cut into slivers
  1. Pureé 4 cups of the watermelon, the blueberries, half of the cucumber, and the vinegar in a blender or food processor. 
  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. 
  3. Pour into a bowl and stir in the remaining watermelon and  cucumber. Season with salt and pepper, if desired.
  4. Cover and refrigerate until chilled, at least 2 hours and up to 5 hours.
  5. Ladle into bowls and sprinkle with avocado and remaining cilantro. Serve chilled.
Level of Difficulty: 
Prep Time: 
45 minutes plus chilling time
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