Beet and Goat Cheese Gazpacho with Melon
Ingredients
- 3 medium beets trimmed
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons sherry vinegar or red wine vinegar
- Kosher or sea salt
- ¼ teaspoon freshly ground black pepper
- 1 cup coarsely chopped onion about 1 large
- ½ teaspoon ground cumin
- 1 garlic clove finely chopped
- 1 cup chicken broth or vegetable broth
- ⅓ cup chopped peeled cucumber
- 1 cup water
- 1 teaspoon fresh lemon juice
- 1 cup coarsely chopped green bell pepper about 1 large
- 2 large pasteurized eggs lightly beaten
- 16 to 24 small cubes or balls of green melon such as honeydew
- Crumbled goat cheese for garnish
Instructions
- Place the beets in a medium saucepan with enough cold water to cover them.
- Cover the saucepan and bring the water to a simmer over low heat.
- Cook the beets for about 1 hour or until they are tender when pierced with a knife, replenishing the water if necessary.
- Let the beets cool, then peel them.
- In a food processor, combine the cooked beets, olive oil, vinegar, salt, pepper, chopped onion, ground cumin, garlic, chicken or vegetable broth, chopped cucumber, and lemon juice.
- Process until smooth.
- While the processor is running, gradually add the water until the gazpacho reaches your desired consistency.
- Taste for vinegar and salt, and adjust if necessary.
- If the soup is too thick, add more water to thin it.
- Cover the gazpacho and refrigerate it for at least 2 hours, or overnight, to chill and allow the flavors to meld.
- Before serving, taste the gazpacho again and adjust the seasoning if needed.
- Pour the chilled gazpacho into individual bowls and float the small cubes or balls of melon in the soup.
- Garnish each serving with crumbled goat cheese.
- Serve the gazpacho cold.
Notes / Tips / Wine Advice:
Wine Advice: Pair this unique gazpacho with a light and fruity rosé wine or a crisp Sauvignon Blanc.
Nutritional Information
Calories: 180 kcal | Carbohydrates: 15 g | Protein: 5 g | Fat: 11 g | Fiber: 4 g | Sugar: 9 g