Julia's Watermelon Gazpacho recipe

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Ingredients

6 cups cubed seeded watermelon
2 English (hothouse style) cucumbers, chopped
2 red bell peppers, chopped
1 onion, chopped
½ jalapeno pepper, finely chopped
¼ cup lemon juice
2 tablespoons olive oil
3 tablespoons chopped fresh mint
2 tablespoons minced fresh ginger
3 tablespoons honey
½ cup pineapple juice
20 small mint leaves

Nutrition Info

100 calories
carbohydrate: 19 g
cholesterol: : -
fat: 3 g
fiber: 1.4 g
protein: 1.4 g
saturatedFat: 0.4 g
servingSize: -
sodium: 4.2 mg
sugar: 14.6 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

10 servings

Recipe Note

Deliciously refreshing!

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