Blueberry-Watermelon Gazpacho Recipe
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.
- Pureé 4 cups of the watermelon, the blueberries, half of the cucumber, and the vinegar in a blender or food processor.
- Add all but 1 tablespoon of cilantro with the onion, yellow pepper, and as much jalapeño as you like, and process until finely chopped.
- Pour into a bowl and stir in the remaining watermelon and cucumber. Season with salt and pepper, if desired.
- Cover and refrigerate until chilled, at least 2 hours and up to 5 hours.
- Ladle into bowls and sprinkle with avocado and remaining cilantro. Serve chilled.