Name: Julia's Watermelon Gazpacho
Prep time: 40 min
Cook time: 40 min
Yield: 10
Ingredients: Cubed seeded watermelon - 6 cups; English (hothouse style) cucumbers, chopped - 2; Red bell peppers, chopped - 2; Onion, chopped - 1; Jalapeno pepper, finely chopped - ½; Lemon juice - ¼ cup; Olive oil - 2 tablespoons; Chopped fresh mint - 3 tablespoons; Minced fresh ginger - 2 tablespoons; Honey - 3 tablespoons; Pineapple juice - ½ cup; Small mint leaves - 20

Ingredients for - Julia's Watermelon Gazpacho

1. Cubed seeded watermelon 6 cups

2. English (hothouse style) cucumbers, chopped 2

3. Red bell peppers, chopped 2

4. Onion, chopped 1

5. Jalapeno pepper, finely chopped ½

6. Lemon juice ¼ cup

7. Olive oil 2 tablespoons

8. Chopped fresh mint 3 tablespoons

9. Minced fresh ginger 2 tablespoons

10. Honey 3 tablespoons

11. Pineapple juice ½ cup

12. Small mint leaves 20

How to cook deliciously - Julia's Watermelon Gazpacho

1 . Stage

Reserve 20 small pieces of watermelon for garnish. Working in batches, place the remaining watermelon, the cucumbers, red bell peppers, onion, jalapeno pepper, lemon juice, olive oil, 3 tablespoons of fresh mint, the ginger, honey, and pineapple juice into a blender, and blend for about 30 seconds per batch. The mixture should be well blended but retain some texture. Pour into a large pitcher or bowl, and refrigerate 1 hour. Serve in bowls, and garnish each bowl with a couple of chunks of the retained watermelon and 2 small mint leaves.