20-Minute Fresh Blueberry Watermelon Gazpacho
This refreshing cold soup combines sweet watermelon and blueberries with crisp cucumber, bell pepper, and a hint of jalapeño heat. The fruit-forward gazpacho is balanced by red wine vinegar and fresh cilantro, creating a vibrant summer dish that's perfect for hot days or as an elegant appetizer. Creamy avocado adds richness when served, while the colorful presentation makes it ideal for entertaining or light meals.
Ingredients
- 5 cups seedless watermelon
- 1 ½ cups fresh blueberries
- 1 medium cucumber, peeled
- ⅓ cup red wine or fruit infused vinegar
- ½ cup cilantro
- 1 small jalapeño
- ½ medium red onion
- ½ medium yellow bell pepperred bell pepper1:1none
color change only
- kosher salt(optional)
- freshly ground black pepper(optional)
- 1 ripe Hass avocado
Instructions
- 1
Purée watermelon, blueberries, half of cucumber, and vinegar in blender or food processor
- 2
Add cilantro, onion, yellow pepper, and jalapeño, process until finely chopped
- 3
Pour into bowl and stir in remaining watermelon and cucumber
- 4
Season with salt and pepper if desired
- 5
Cover and refrigerate until chilled
- 6
Ladle into bowls and sprinkle with avocado and remaining cilantro, serve chilled
Tips
Chill gazpacho for at least 2 hours for best flavor development and refreshing temperature.
Adjust jalapeño amount to taste preference - start with less and add more for desired heat level.
Dice avocado just before serving to prevent browning and maintain fresh appearance.
Good to Know
Refrigerate covered up to 2 days. Stir before serving as separation may occur.
Can be made up to 1 day ahead. Add avocado garnish just before serving.
Serve well chilled in chilled bowls for best experience.
Common Mistakes
Don't skip chilling time to avoid warm, unrefreshing gazpacho
Don't add avocado too early to prevent browning and mushy texture
Substitutions
FAQ
Can I make this without a blender?
Yes, finely dice all ingredients by hand for a chunkier texture, though it won't be as smooth as the traditional gazpacho consistency.
How long will this keep in the refrigerator?
Best consumed within 2 days when stored covered. The flavors may separate over time but can be stirred before serving.
Can I freeze this gazpacho?
Not recommended as the high water content from watermelon and cucumber will create ice crystals and change the texture significantly when thawed.