Julia's Watermelon Gazpacho
Description
Julia's cold gazpacho soup recipe, made with watermelon and no tomato, has a sweet, slightly spicy, refreshing flavor for a great start to any summer meal.
Ingredients
•
6 cups cubed seeded watermelon
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2 English (hothouse style) cucumbers, chopped
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2 red bell peppers, chopped
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1 onion, chopped
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1/2 cup pineapple juice
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1/4 cup lemon juice
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3 tablespoons chopped fresh mint
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3 tablespoons honey
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2 tablespoons olive oil
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2 tablespoons minced fresh ginger
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1/2 jalapeno pepper, finely chopped
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20 small mint leaves
Directions
1
Reserve 20 small watermelon cubes for garnish.
2
Place remaining watermelon, cucumbers, bell peppers, onion, pineapple juice, lemon juice, 3 tablespoons chopped mint, honey, olive oil, ginger, and jalapeño into a blender, working in batches. Purée until well blended but with some texture, about 30 seconds per batch. Pour gazpacho into a large pitcher or bowl and refrigerate for 1 hour.
3
Serve gazpacho in bowls. Garnish each serving with 2 to 3 reserved watermelon cubes and 2 small mint leaves.