Julia’s Watermelon Gazpacho
This cold gazpacho soup, made with watermelon and no tomato, has a sweet, slightly spicy, refreshing flavor. It makes a great start to your summer meal.
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.