Watermelon & Beetroot Gazpacho

Name: Watermelon & Beetroot Gazpacho
Yield: Serves 4
Cuisine: Spain
Ingredients: salt and pepper to taste; 1 beetroot; plain yoghurt for serving; 1 tomato, chopped; ½ cup chopped, peeled cucumber; fresh mint leaves for garnishing; 1 spring onion; 1 cup water; 1 clove garlic; ½ × 400 g can chopped tomatoes; 350 g watermelon flesh, seeds removed

Preparation info

Serves
4

Difficulty
Easy

Appears in

All Sorts of Healthy Dishes

By Chantal Lascaris

Published 2017

About

ORIGINATING IN THE ANDALUSIAN REGION OF SPAIN, GAZPACHO HAS BEEN REFERRED TO AS A LIQUID SALAD. IT’S PARTICULARLY ENJOYABLE DURING THE HOT SUMMER MONTHS. THIS UNUSUAL COMBINATION TASTES AS COOL AND DELICIOUS AS IT SOUNDS.

Ingredients

1 beetroot
350 g watermelon flesh, seeds removed
½ cup chopped, pee

Method

Boil the beetroot in water until soft, then leave to cool. Peel and chop.
Combine all the ingredients, except the seasoning, in a blender or food processor and blend to a purée.
Season with salt and pepper.
Leave to chill in the fridge.
When ready to serve, spoon a dollop of yoghurt over each serving and garnish with a few mint lea