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Beet and Goat Cheese Gazpacho with Melon
Portions:
6
Preparation Time:
15
minutes
mins
Cooking Time:
1
hour
hour
advance for chilling
2
hours
hrs
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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
--------------------------------------------------------------------------------------------------
Course
Appetizer
/
Soup
Cuisine
Spain
Diets
Gluten Free
/
Vegetarian