Beetroot Gazpacho with Watermelon and Homemade Cheese
Ingredients
Servings 1- baked beets 30 g
- ripe tomatoes 170 g
- onion 10 g
- red bell pepper 45 g
- garlic 2 g
- tabasco 1 g
- fresh cucumbers 60 g
- salt 2 g
- pepper 2 g
- watermelon 100 g
- homemade cheese 30 g
- tomato confit 15 g
Cooking
Step 1
Beat in a blender baked beets, tomatoes, onions, bell peppers, garlic, Tabasco, fresh cucumbers 40 g. Strain, season with salt and pepper and refrigerate.
Step 2
Separately, cut the watermelon into medium-sized pieces, 20 g cucumbers into thin slices and put them on a plate.
Step 3
To serve, pour chilled gazpacho into a plate, crumble homemade cheese, top with confit tomatoes.