Julia's Watermelon Gazpacho Recipe

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.