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.
- 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
- 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.