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Julia's Watermelon Gazpacho

Cost $10, save $15

Source: Recommended by CookGo

  • 60 Min
  • 10 Servings
  • $10

INGREDIENTS

  • Fruits and Vegetables

    • 🍉 6 cups cubed seeded watermelon
    • 🥒 2 English cucumbers, chopped
    • 2 red bell peppers, chopped
    • 🧅 1 onion, chopped
    • 2 tablespoons minced fresh ginger
    • 20 small mint leaves

  • Liquids

    • ½ cup pineapple juice
    • 🍋 ÂĽ cup lemon juice
    • 2 tablespoons olive oil

  • Condiments

    • 3 tablespoons chopped fresh mint
    • 🍯 3 tablespoons honey

STEPS

1

Reserve 20 small watermelon cubes for garnish.

2

Working in batches, place watermelon, cucumbers, red bell peppers, onion, pineapple juice, lemon juice, minced ginger, chopped mint, honey, and olive oil into a blender.

3

Purée until well blended but with some texture, about 30 seconds per batch.

4

Pour gazpacho into a large pitcher or bowl and refrigerate for 1 hour.

5

Serve gazpacho in bowls. Garnish each serving with 2 to 3 reserved watermelon cubes and 2 small mint leaves.

NUTRIENTS

Per 1 serving

🔥

100

Calories

  • 1g
    Protein
  • 19g
    Carbs
  • 3g
    Fats

đź’ˇ Tips

For a spicier kick, add sliced jalapeño to the blender.Chill all ingredients before blending for an even colder soup.Pair with crusty bread for a complete meal.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.