Julia's Watermelon Gazpacho8 Reviews
- Prep: 40 min
- Ready In: 40 min
“Deliciously refreshing!” - by Julia Garreaud
Original recipe yields 10 servings
- 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.
Amount Per Serving (10 total)
- 100 cal
- 3 g
- 19 g
Based on a 2,000 calorie diet
Reviews (8)Rate This Recipe
"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 compare..." See more. The longer the gazpacho refrigerates, the better. We loved the contrast between sweet and spicy; and the chunks of watermelon in each bowl is a nice touch, I used extra. Yum! Thanks for posting this wonderful recipe, Julia!"
"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 th..." See moreis gazpacho. There is a fair amount of chopping prior to going into the blender. I left the texture a little chunkier than it would have been at 30 seconds, but it turned out perfect for us. It is a refreshing summer menu item and does need time in the fridge for the flavors to meld. There are leftovers for tomorrow, and I suspect they'll be even better; garnished with a dollop of yogurt."
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