Blueberry-Watermelon Gazpacho Recipe

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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.

Reprinted with permission from Latin d'Lite

Blueberry-Watermelon Gazpacho Recipe
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  • 5 cups seedless watermelon
  • 1 1/2 cups fresh blueberries
  • 1 medium cucumber peeled
  • 1/3 cup red wine or fruit infused vinegar
  • 1/2 cup cilantro
  • 1 small jalapeno
  • 1/2 medium red onion
  • 1/2 medium yellow bell pepper
  • Kosher salt and freshly ground black pepper
  • 1 ripe Hass avocado
  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.
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