Watermelon Gazpacho With Beet Noodles

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 more soupy, just pulse in the blender of food processor for longer.

WATERMELON GAZPACHO WITH BEET NOODLES [VEGAN]

INGREDIENTS

• 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

PREPARATION

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

http://www.onegreenplanet.org/vegan-recipe/watermelon-gazpacho-with-beet-noodles/