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

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 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.