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

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

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.