Julia's Watermelon Gazpacho

Julia's Watermelon Gazpacho

15
Julia  Garreaud 4

"Deliciously refreshing!"

Ingredients

40 m {{adjustedServings}} servings 100 cals
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Original recipe yields 10 servings

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Nutrition

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  • Calories:
  • 100 kcal
  • 5%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 19g
  • 6%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 4 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
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Reviews

15
  1. 17 Ratings

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Great summer recipe! The only thing I did differently was use pickled ginger instead of fresh because that was what I had on hand. It was Delicious! Next time I'll pick up some fresh ginger to c...

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 enjo...

This has a good flavor and is a great alternative to the traditional gazpacho. Blending for 30 seconds was too much in my blender so I reduced the time.