- 6 cups cubed seeded watermelon
- 2 English (hothouse style) cucumbers, chopped
- 2 red bell peppers, chopped
- 1 onion, chopped
- 1/2 jalapeno pepper, finely chopped
- 1/4 cup lemon juice
- 2 tablespoons olive oil
- 3 tablespoons chopped fresh mint
- 2 tablespoons minced fresh ginger
- 3 tablespoons honey
- 1/2 cup pineapple juice
- 20 small mint leaves
- 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.
08/25/2019
recipepes.com
julia's watermelon gazpacho, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
