Delectably cooling!
| Prep Time: | 40 mins |
| Total Time: | 40 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 6 cups cubed seeded watermelon
- 2 English (hothouse style) cucumbers, chopped
- 2 red bell peppers, chopped
- 1 onion, chopped
- ½ jalapeno pepper, finely chopped
- ¼ cup lemon juice
- 2 tablespoons olive oil
- 3 tablespoons chopped fresh mint
- 2 tablespoons minced fresh ginger
- 3 tablespoons honey
- ½ cup pineapple juice
- 20 small mint leaves
Instructions
- 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.
Reviews
Omit the peppers and it would be even better.
This was even better than I thought. I used an immersion blender, which made it a lot easier to puree. Good texture. Great for a hot summer day. My favorite part was the mint leaves on the top as garnish.
Delicious! I’ve made this four times in the past month. I don’t put in the jalapeño, and sometimes use orange juice instead of pineapple. It’s always good.
I guess I am just not into Gazpacho. I really don’t have much to say about it other than I thought it was OK and my GF didn’t like it at all. Oh well, you have to try new things. I hate it when people tell me they don’t like something yet they have never tried it!
This is a such a delicious recipe. I did not make any changes. Perfect for a hot summer night.
This is a refreshing and delicious recipe. I did not make any changes other than add a bit of salt to taste simply to bring out the other flavors. Everyone in the family enjoyed it and I would make it again.
A delicious summer soup! I followed the recipe, just substituting cilantro for mint since that’s what I had. All the ingredients blended well together and the flavors were so refreshing. I will try it with mint next time, and I’ll add more jalapeño (I omitted it from the soup because it’s too spicy for my kids, and I put a little on my husband’s and my soup but it was a not-spicy-at-all jalapeño.) I made lemon garlic shrimp, corn on the cob, and creamy avocado dip with tortilla chips to go with it. Yummm!
I will definitely make again
Very Tasty. Refreshing and light with a very nice combination of flavor and texture. I used an emersion blender which made quick work of things, and less cleanup over a full-size blender. Plus enables you maintain the level of chunky-ness to your preference.
I love gazpacho, but did not care for this version.
To much onion cucumber was perfect.
5
It was ok. I just don’t think I like gazpacho in general.
Everyone loved this. Leftovers were still really good a few days later.
My kids and I slurped this up! And my husband had thirds. Perfect as an accompaniment to grilled meat in the summertime.
Great summertime recipe. I used slightly less onion and real pineapple chunks rather than just the juice. My vitamix made it super smooth and simple to make. I’ll be making this every summer from now on. Thanks for sharing the recipe.
i don’t like watermelon very much but i love this! as a mom of 3, i appreciate healthy, easy recipes like this! it has that perfect balance of spicy-sweet. the cucumber and ginger override the watermelon taste. it is a little watery but i don’t know how to change that since watermelon and cucumber have such high water content. that’s my only criticism.
outstanding. i modified it two ways which i think made it even better. 1. i added 1 shallot to the one onion. 2. i used a whole ripe pineapple (removing the core and exterior first) which i pureed in my cusinart. i did this separately and then added the pureed juice to the mixed ingredients. for presentation i cut out watermelon balls and added the sprig of mint. letting it set for an hour or two is fine, but i found it was even better after refrigerating for at least 3 hours. on the 2nd and 3rd days it was even more fantastic. other recipes i reviewed used tomatoes also. DO NOT USE TOMATOES with this recipe. it takes away from the uniqueness of a great cold soup. my wife does not eat watermelon but loves this soup. i now have served it to over 20 people. ALL LOVED IT. thanks Julia jeff lantz
I really liked this as a base recipe. I wanted to use the entire watermelon, so I sort of did this in batches. I used 2 whole jalapenos, one red, one yellow pepper, agave nectar, red onion, blended and tasted as I went alone. I saved some of the gazpacho and made ice cubes out of it. This is great for presentation, and keeps it nice and cold. Love it!
This was absolutely delicious. A wonderful combination of sweet and spicy. I skipped the pineapple juice because I didn’t have any handy, and I substituted cayenne pepper for the jalepeno as I didn’t have one of those on hand either. I had tried a watermelon gazpacho at a local restaurant and they shared that secret substitution. It turned out to be a very successful. I look forward to trying it with the jalepeno next time.
This is DELICIOUS and very refreshing. I made a few changes–I used agave nectar instead of honey, and one small serrano pepper instead of half a jalapeno. Also I used a little more mint and ginger…maybe 1 T more of each. But I kept the rest of the recipe the same–and really this is one of the more delicious easy-to-make summer foods I’ve prepared! GREAT recipe.