Watermelon & Beetroot Gazpacho

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Preparation info

  • Difficulty

    Easy

  • Serves

    4

Appears in

All Sorts of Healthy Dishes

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, peeled cucumber
  • 1 spring onion
  • ½ × 400 g can chopped tomatoes
  • 1 tomato, chopped
  • 1 cup water
  • 1 clove garlic
  • salt and pepper to taste
  • plain yoghurt for serving
  • fresh mint leaves for garnishing

Method

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