Julia's Watermelon Gazpacho |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 10 |
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Deliciously refreshing! Ingredients:
6 cups cubed seeded watermelon |
2 english (hothouse style) cucumbers, chopped |
2 red bell peppers, chopped |
1 onion, chopped |
1/2 jalapeno pepper, finely chopped |
1/4 cup lemon juice |
2 tablespoons olive oil |
3 tablespoons chopped fresh mint |
2 tablespoons minced fresh ginger |
3 tablespoons honey |
1/2 cup pineapple juice |
20 small mint leaves |
Directions:
1. 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.
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