Julia's Watermelon Gazpacho

Julia's Watermelon Gazpacho

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

Preparation Time
20 mins
Total Time
20 mins
Calories
100 Calories

Recipe Instructions

Step 1
Reserve 20 small watermelon cubes for garnish.
Step 2
Working in batches, place remaining watermelon, cucumbers, red bell peppers, onion, pineapple juice, lemon juice, jalapeño pepper, 3 tablespoons chopped mint, honey, olive oil, and ginger into a blender. 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.
Step 3
Serve gazpacho in bowls. Garnish each serving with 2 to 3 reserved watermelon cubes and 2 small mint leaves.

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

Categories

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