Beetroot Gazpacho with Watermelon and Homemade Cheese

How to cook Beetroot Gazpacho with Watermelon and Homemade Cheese

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.

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