Watermelon Gazpacho with Beet Noodles
Prep Time 30 minutes 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.