Blueberry-Watermelon Gazpacho

• 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

1. Puree 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 jalapeno as you like, and process until finely chopped.
3. Pour into a bowl and stir in the remaining watermelon and cucumber.
4. Season with salt and pepper, if desired.
5. Cover and refrigerate until chilled, at least 2 hours and up to 5 hours.
6. Ladle into bowls and sprinkle with avocado and remaining cilantro.
7. Serve chilled.

seedless watermelon, fresh blueberries, cucumber, red wine, cilantro, jalapeno, red onion, yellow bell pepper, kosher salt, avocado

Taken from www.foodrepublic.com/recipes/blueberry-watermelon-gazpacho-recipe/ (may not work)