Blueberry-Watermelon Gazpacho

My first ever gazpacho and now it has become a Summer tradition for me! I like to use frozen blueberries to keep it cold. It is also a perfect thing to make if you scored a not-so-good watermelon or if your fruit is on the verge of going bad.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Pureé 4 cups of the watermelon, the blueberries, half of the cucumber, and the vinegar in a blender or food processor.

Step 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.

Step 3

Pour into a bowl and stir in the remaining watermelon and cucumber. Season with salt and pepper, if desired.

Step 4

Cover and refrigerate until chilled, at least 2 hours and up to 5 hours.

Step 5

Ladle into bowls and sprinkle with avocado and remaining cilantro. Serve chilled.