Julia's Watermelon Gazpacho

This cold gazpacho soup, made with watermelon and no tomato, has a sweet, slightly spicy, refreshing flavor. It makes a great start to your summer meal.

• Preparation Time: 40 mins
• Total Time: 40 mins
• Calories: 100 Calories

Ingredients

• 3 tablespoons honey
• 1 onion, chopped
• 2 tablespoons olive oil
• 2 red bell peppers, chopped
• 2 tablespoons minced fresh ginger
• 3 tablespoons chopped fresh mint
• 6 cups cubed seeded watermelon
• 2 English (hothouse style) cucumbers, chopped
• 20 small mint leaves
• 0.25 cup lemon juice
• 0.5 cup pineapple juice
• 0.5 jalapeno pepper, finely chopped

Recipe Instructions

Step 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.