Deliciously refreshing and a nice twist on a summer classic! These ingredients are hydrating, soothing and have just the right amount of sweetness that this cold soup will appeal to young and not so young!
Ingredients you'll need:
3 cups seedless watermelon, cubed
1 English (hothouse style) cucumbers, chopped
1 red bell pepper, chopped
1/2 onion, chopped
1/4 jalapeno pepper, finely chopped
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon fresh mint, chopped
1 tablespoon fresh ginger, minced
1 tablespoon honey
1/4 cup pineapple juice
1 tablespoon fresh mint, chopped, for garnish
How to prepare:
Working in batches, process the watermelon, the cucumbers and red bell peppers separately in a food processor, but combine them in a large bowl or pitcher.
Process the onion, jalapeno pepper, ginger and mint together and add to the bowl or pitcher.
Lastly add the lemon juice, olive oil, honey, and pineapple juice and mix well. The gazpacho should be well blended but retain some texture.
Refrigerate a minimum of 1 hour, or up to 12 hours. Serve in bowls (or shot glasses as shooters), and garnish each bowl with a couple of chunks of the retained watermelon and mint leaves. Serves 6.