Watermelon Gazpacho with Beet Noodles
A cold vegetable soup with excellent flavor, unique crunch, and so very refreshing for a summer meal.
Recipe from Inspiralized.
-3 cups plus 1 cup seedless watermelon chunks
-1/2 cucumber, diced
-1 large tomato, diced
-2 tablespoons minced red onion
-1/4 cup chopped dill
-1/4 cup chopped parsley
-2 tablespoons red wine vinegar
-2 tablespoons lime juice
-1 tablespoon olive oil
-1 jalapeno, diced
-salt and pepper, to taste
-2 beets, peeled and cut in thick spirals
Prepare all ingredients, and combine in a bowl 3 cups of watermelon, the cucumber, tomato, red onion, dill, parsley, vinegar, lime, oil, jalapeno, salt and pepper.
Blend the contents of the bowl until mostly smooth, with few large pieces. Remove the blend to a bowl and refrigerate for an hour or until cool.
Serve the soup completely chilled, with the reserved watermelon and the spiral beets. If you don't have a spiralizers, simply julienne the beets and serve on top.
We found this gazpacho to be very chilling and very fresh, it is a wonderful appetizer or meal for a hot day. The fresh watermelon is an excellent use of the fruit, and makes for a delicious recipe. Along with the sweet and crunchy raw beets, this is a healthy and unique take on this great, cold soup.
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