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Watermelon Gazpacho with Beet Noodles

Prep Time30 mins
Servings: 4


  • 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


  • 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.
  • Puree the mixture in a blender or food processor until to your desired consistency (I like a thicker gazpacho).
  • Refrigerate* and serve chilled. When serving, top with a quarter cup of watermleon and a handful of beet noodles.
  • You can serve immediately, but soup tastes best extra chilled.