Julia's Watermelon Gazpacho
Ingredients
- 6 cups cubed seeded watermelon
- 2 English (hothouse style) cucumbers, chopped
- 2 red bell peppers, chopped
- 1 onion, chopped
- ½ cup pineapple juice
- ¼ cup lemon juice
- 3 tablespoons chopped fresh mint
- 3 tablespoons honey
- 2 tablespoons olive oil
- 2 tablespoons minced fresh ginger
- ½ jalapeño pepper, finely chopped
- 20 small mint leaves
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Instructions
- Reserve 20 small watermelon cubes for garnish.
- Place remaining watermelon, cucumbers, bell peppers, onion, pineapple juice, lemon juice, 3 tablespoons chopped mint, honey, olive oil, ginger, and jalapeño into a blender, working in batches. 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.
- Serve gazpacho in bowls. Garnish each serving with 2 to 3 reserved watermelon cubes and 2 small mint leaves.
Source
Original recipe: View Original