Ingredients

• 6 cups cubed seeded watermelon
• 2 Englishs (hothouse style) cucumbers , chopped
• 2 reds bell peppers , chopped
• 1 onion , chopped
• 0.5 cups pineapple juice
• 0.25 cups lemon juice
• 3 tablespoons chopped fresh mint
• 3 tablespoons honey
• 2 tablespoons olive oil
• 2 tablespoons minced fresh ginger
• ½ jalapeño pepper , finely chopped
• 20 small mint leaves

Instructions

1. 1 Reserve 20 small watermelon cubes for garnish.
2. 2 Place remaining watermelon, cucumbers, bell peppers, onion, pineapple juice, lemon juice, 3 tablespoons chopped mint, honey, olive oil, ginger, and jalapeño into a blender, working in batches. Purée until well blended but with some texture, about 30 seconds per batch. Pour gazpacho into a large pitcher or bowl and refrigerate for 1 hour.
3. 3 Serve gazpacho in bowls. Garnish each serving with 2 to 3 reserved watermelon cubes and 2 small mint leaves.

Nutrition per serving