Name: Beet and watermelon salmorejo
Yield: 4
Cuisine: cuisine
Ingredients: 300 gr. cooked beet; 100 gr. seedless watermelon; 200 gr. peeled ripe tomato; 1 garlic clove; 60 gr. of bread crumbs from the day before; white or raspberry wine vinegar; extra virgin olive oil; shawl

If we liked the beet gazpacho, why not try the first cousin of this summer recipe, the salmorejo. We want to give to cuisine, only tomato, a different touch in its color and flavor. Beets, and a little watermelon, take care of it. With this salmorejo we have a plus of vitamins and carotene insured.

Beet and watermelon salmorejo

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The beetroot and watermelon Salmorejo is perfect for hot days. It is a refreshing, healthy and very easy dish to make. Can you ask for more?

Ángela

Kitchen: cuisine
Recipe type: soups
Rations: 4

Total time:

Ingredients

300 gr. cooked beet
100 gr. seedless watermelon
200 gr. peeled ripe tomato
1 garlic clove
60 gr. of bread crumbs from the day before
white or raspberry wine vinegar
extra virgin olive oil
shawl

Preparation

Chop the vegetables and fruit and put them in the blender glass.
We can take advantage of the juice released by the tomato and watermelon when splitting them to moisten the chopped crumb a little before adding it to the blender.
Together with the bread, the garlic, a little salt, vinegar and a good splash of oil, we crush everything until we obtain a homogeneous and thick cream. We calibrate if it is necessary to add bread or oil again in case the salmorejo remains liquid.

Recipe inspired by the image of gourmetdown

Recetín

Beet and watermelon salmorejo