Watermelon Gazpacho with Beet Noodles
finely diced seedless watermelon
medium seedless cucumber
minced red onion
chopped fresh basil
dill, or mint
extra-virgin olive oil
salt and pepper
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.