Julia Watermelon Gazpacho
Had very ripe watermelon and several other ingredients in this recipe that needed to be used up. This was a great way to avoid throwing them away, and a pleasant surprise because we REALLY enjoyed this gazpacho," writes lutzflcat. "There are leftovers for tomorrow, and I suspect they'll be even better; garnished with a dollop of yogurt.
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
DIRECTION:
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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.
