Watermelon Gazpacho With Beet Noodles [Vegan]

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Discover more recipes with these ingredients Watermelon Gazpacho With Beet Noodles [Vegan] Ingredients You Need for Watermelon Gazpacho With Beet Noodles [Vegan] How to Prepare Watermelon Gazpacho With Beet Noodles [Vegan]

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Watermelon Gazpacho With Beet Noodles [Vegan]

I can’t even explain to you how amazingly refreshing this gazpacho is. The jalapeno gives it a kick, which goes with the sweetness of the watermelon fantastically. The texture is incredible – I like a thicker gazpacho, but if you like something soupier, pulse in the blender or food processor…

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Ingredients You Need for Watermelon Gazpacho With Beet Noodles [Vegan]

4 cups finely diced seedless watermelon
1/2 medium seedless cucumber, finely diced
1 large tomato, pureed
2 tablespoons minced red onion
1/4 cup chopped fresh basil, dill, or mint
1/4 cup chopped parsley
1 tablespoon red-wine vinegar
1 tablespoon sherry vinegar
2 tablespoons lime juice
1 tablespoon extra-virgin olive oil
salt and pepper, to taste
½ jalapeno, diced
2 medium beets, peeled, Blade C

How to Prepare Watermelon Gazpacho With Beet Noodles [Vegan]

Mix all but 1 cup of the watermelon and the cucumber, jalapeno, basil (or dill), parsley, lime juice, tomato, onion, vinegar, oil, and salt and pepper in a large bowl.
Puree the mixture in a blender or food processor until your desired consistency (like a thicker gazpacho).
Refrigerate* and serve chilled. When serving, top with a quarter cup of watermelon and a handful of beet noodles.
You can serve immediately, but the soup tastes best extra chilled.