Julia s Watermelon Gazpacho

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

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.