Blueberry Watermelon Gazpacho

Photo courtesy BC Blueberry Council

Blueberries are indeed one of the many pleasures of summer. They’re one of the season’s offerings that you can enjoy in the most simple fashion. Just pop a handful of these little packets of flavour into mouth or use them in both savoury or sweet dishes to reap their benefits.

Science is showing they may supply a range of health perks including possible protection against certain cancers, heart disease, diabetes, Alzheimer’s, urinary tract infections and weight gain. All this at just 80 calories per cup. Add in their fibre – almost four grams per cup – along with a bounty of vitamins and minerals such as vitamin C and potassium and they’re definitely one of summer’s caloric bargains. Their colourful pigments, anthocyanins, are also showing great promise as disease fighters.

I recently attended a cooking event at Dish Cooking Studio, sponsored by the BC Blueberry Council, where we had the opportunity to whip up some delicious blueberry creations including a surprising combo, a Blueberry with Honeyed Goat Cheese and a Blueberry Chutney which is amazing with grilled cheese.

I’m not usually a fan of fruit soups (unless they’re dessert) but this one definitely won me over. It’s also from Dish Cooking Studio and can be prepared in a flash.

Blueberry Watermelon Gazpacho

Serves 8

5 cups seedless watermelon, cut into ¼ inch dice
1 ½ cups fresh blueberries, cut into ¼ inch dice
1 medium cucumber peeled, seeded and cut into ¼ inch dice
1/3 cup red wine or fruit infused vinegar
½ cup cilantro, basil or mint leaves, chopped
1 small jalapeno, seeded and minced
½ medium red onion, chopped
½ 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.

Nutrition information per serving:
• Calories: 107
• Protein: 2 grams
• Fat: 5 grams
• Saturated fat: 1 gram
• Carbohydrate: 16 grams
• Dietary fibre: 3 grams