Watermelon Gazpacho with Beet Noodles

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Watermelon Gazpacho with Beet Noodles

Watermelon Gazpacho with Beet Noodles

I know, I knowww. I forgot to buy seedless watermelon for this recipe. I knowwwwww.

But ya know what? This gazpacho is so delicious, I didn’t even notice the white seeds (honestly) until I was editing the photos later. Too bad I’m not more gifted in Photoshop.

So you have the choice to buy a seedless watermelon or go seeded. I’m here to tell you that you CAN eat watermelon seeds and I’m going to tell you about their health benefits, because they’re a-plenty.

Watermelon Gazpacho with Beet Noodles

Lucky for us, watermelon seeds are high in protein (one cup yields over 60% of your recommended daily intake) and magnesium  (one cup yields over 125% of your recommended daily intake).

The only downside? Calories. Again, I’m not a calorie counter, but 1 cup of watermelon seeds yields about 600 calories. WHAT?! It adds up, so if you’re concerned, go seedless.

Now that we have that out of the way, let’s talk gazpacho. I was never a fan of cold or room temperature soups, I really found them unsettling – sort of like I found the soup out on the counter after a few days and took a sip.

Watermelon Gazpacho with Beet Noodles

Can you see me in my denim shorts in the spoons? Bah!

Then I made a watermelon gazpacho. Lu kept eyeing the watermelon I bought at the grocery store over the weekend and of course, he wouldn’t make the move himself to cut it. Every night he’d ask, “So, can we eat this watermelon yet?”

I have never felt more like my mother in my life. I used to ask her that all the time about the cantaloupes and the veggies. She used to cut everything up into bite-sized portions and store them in the fridge in Tupperware containers for us to snack on.

Watermelon Gazpacho with Beet Noodles

In case you’re wondering, yes, I ended up dicing up this watermelon for Lu. And for this recipe, of course.

All of the ingredients were pre-chilled, so the soup didn’t need extra chilling (although the more chilled, the better).

Originally, I was going to go with cucumber noodles, but I had an old beet I needed to use and I’m really trying to minimize waste in this household, since I cook so much and I hate throwing away anything. Peeled it, spiralized it and threw it in the soup.

Watermelon Gazpacho with Beet Noodles

I can’t even explain to you how amazingly refreshing this gazpacho is. The jalapeno gives it a kick, which goes with the sweetness of the watermelon fantastically. The texture is incredible – I like a thicker gazpacho, but if you like something more soupy, just pulse in the blender of food processor for longer.

The beet noodles seal the deal. They have an amazing flavor and give this soup a heartiness, making it into a full meal, not just a starter. Also, in the recipe, I say basil or dill, because honestly, any of these flavors work tremendously well. It’s all about personal preference and what you might have on hand. I tried it with all three, and each had their own special delicious taste. I probably liked basil better, but that’s the Italian in me!

Watermelon Gazpacho with Beet Noodles

Okay, I’m convinced – cold soups are delicious!

How do you feel about cold soups? What are some of your favorites?

Nutritional Information & Recipe

Inspiralized

Watermelon Gazpacho with Beet Noodles

Yields 4

30 minPrep Time

Save RecipeSave Recipe

Ingredients

  • 4 cups finely diced seedless watermelon
  • 1/2 medium seedless cucumber, finely diced
  • 1 large tomato, pureed
  • 2 tablespoons minced red onion
  • 1/4 cup chopped fresh basil, dill, or mint
  • 1/4 cup chopped parsley
  • 1 tablespoon red-wine vinegar
  • 1 tablespoon sherry vinegar
  • 2 tablespoons lime juice
  • 1 tablespoon extra-virgin olive oil
  • salt and pepper, to taste
  • ½ jalapeno, diced
  • 2 medium beets, peeled, Blade C

Instructions

  1. Mix all but 1 cup of the watermelon and the cucumber, jalapeno, basil (or dill), parsley, lime juice, tomato, onion, vinegars, oil and salt and pepper in a large bowl.
  2. Puree the mixture in a blender or food processor until to your desired consistency (I like a thicker gazpacho).
  3. Refrigerate* and serve chilled. When serving, top with a quarter cup of watermleon and a handful of beet noodles.
  4. You can serve immediately, but soup tastes best extra chilled.
7.8.1.2
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https://inspiralized.com/watermelon-gazpacho-with-beet-noodles

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17 comments

foodgirldc says:
I think you mean serve with a quarter cup of watermelon, right? Also, did you cook the beet noodles and then chill them or just put them in raw? Thanks.
You can cook them if you'd like, but they're just raw in this recipe!
What a unique recipe! I always love the props you use in your pictures. Where did you get this pretty blue bowl?? :)
Joanne says:
If I make this minus the beets, will you forgive me? It just looks so refreshing! But beets are my archenemy.
Haha, yes of course I will forgive you! Beets, really???
Melisa says:
Beet noodles are my new favorite food!
Ellen Lederman says:
Excellent! Made with fresh basil. So refreshing and a nice change from the pure-tomato gazpacho. Found out about this through One Green Planet. Am glad I did!
gingerlee Horwitz says:
How do you clean the inspiralizer after spiralizing beets. Could you provide a basic shopping list?
Amber says:
I think she has something about this on the getting started section. You clean it for Vegas the same way you clean it for any other vegetables
Amber says:
I meant beets, not Vegas
Simone says:
What an awesome recipe! Thank you so much for the continued unique recipes.
Candace says:
Is there a substitute for sherry and red wine vinegar if I don't have
Amber S says:
I usually use apple cider vinegar interchangeably with any other vinegar. It comes out slightly sweeter, but it's fine. I never have alcohol in the house, and usually use vinegar to replace it.
Amber S says:
I'm confused. I think this IS seedless watermelon you used. Seedless watermelon just doesn't have the black seeds in it. The white seeds are still there. I've never seen any watermelon with NO seeds in it

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🎄 is up and christmas cookies were baked (second year in a row making @ambitiouskitchen’s sugar cookies - MAKE THEM! 👏🏼)⁣

can we get real and talk about holiday decorating and christmas cookie making for a sec? instagram makes you think it should be all “gumdrops and rainbows” but it’s not really that at all. the kids were breaking ornaments. luca spilt an entire jar of sprinkles all over the floor while decorating the cookies and that was after they fought over who would do each step with mama while making them. 😩 ⁣

yes. holiday music was played, but it was not peaceful and at times, it was chaotic and I said to Lu, “is this worth it?! do they even like this?!” ⁣

and then luca, with me in roma’s room after baths, looked up at me getting roma in her jammies and said, “mama, we make more cookies tomorrow, okay mama?” ⁣

and then I thought about my childhood memories and why I started this christmas cookie making the day after thanksgiving tradition in the first place. because I have one very, very vividly happy memory of decorating christmas cookies with my family. and it made me love this time of year and remember that time fondly. and knowing my mom, they were probably slice and bake 😂😂⁣

anyway. it may look “perfect” on instagram and then when you go to do it yourself, it seems like a disaster. but remember... kids just love your undivided attention and that’s exactly what they had tonight. they don’t remember the burnt cookies or the mess or their screaming sibling. they were too busy having a blast eating cookies with their parents. 🤍💚❤️ and that’s perfect.
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there won't be any new recipes on the blog this week, because it's THANKSGIVING WEEK! 🦃 but don't go too far... this VEGAN creamy potato and kale soup is coming to the blog first thing sunday morning! 🥣 🥔 and yes, you can stir that leftover turkey in there, if you so please. 😇⁣

for those signing off early from work, have a lovely thanksgiving week staying safe and well, however you're spending the holiday 💓
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