Description
A refreshing, no-cook, healthy chilled soup, this watermelon beet gazpacho is perfect for hot summer days.
Ingredients
Units
Scale
- 2 small cooked beets, peeled and diced
- 1/2 of a mini seedless watermelon, diced (~2-3 cups)
- 1 medium yellow bell pepper, de-stemmed and seeds removed, diced
- 1 Persian cucumber, diced
- 1 green onion (white part removed), sliced
- 4 tomatoes on the vine, diced
- 1 cup cold water
- 2 small garlic cloves, chopped
- 2 Tablespoons extra virgin olive oil
- 2 teaspoons kosher salt
- 2 teaspoons champagne vinegar
- 1 avocado, sliced, for garnish (optional)
Instructions
- Place all the prepared ingredients in a blender or a food processor and blend until mostly smooth.
- Pour the gazpacho into an airtight container and place in the refrigerator until cooled, or overnight.
- Remove the gazpacho from the fridge and let rest for one hour at room temperature to help bring out the flavors.
- Before serving, taste the gazpacho and add more salt or seasonings, as desired.
- Garnish with sliced avocado and serve.
