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.