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 caloriescarbohydrate: 19 gcholesterol: : -fat: 3 gfiber: 1.4 gprotein: 1.4 gsaturatedFat: 0.4 gservingSize: -sodium: 4.2 mgsugar: 14.6 gtransFat: : -unsaturatedFat: : -
Directions Julia's Watermelon Gazpacho
Directions
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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.