Chilled Beet and Watermelon Soup
A raw blended soup of beet, carrot and watermelon sharpened with lemon, thickened with grated beet and carrot, and finished with coconut yogurt and fresh dill. Served cold as a summer gazpacho.
Ingredients
- 5 beet, tender, peeled; about 1 1/2 pounds
- 1¼ carrot, large, peeled
- 2½ cup watermelon, diced flesh
- 2 tablespoon lemon juice, from about 2/3 lemon
- ¾ cup water
- 1¼ teaspoon sea salt
- 1¼ teaspoon black pepper
- 3¾ tablespoon fresh dill, chopped
- ¾ cup coconut yogurt
Method
- Blend two-thirds of the beet, carrot, and watermelon in a blender with the lemon juice and most of the water until smooth. Add the salt and pepper, then add the water a little at a time, and blend again until you have a medium-thick soup texture. Pour the soup into a large bowl.
- Grate the remaining beet and carrot, and stir into the soup. Stir half of the remaining watermelon into the soup with half the dill.
- Pour the soup into five serving bowls and drizzle with the yogurt. Sprinkle the remaining watermelon pieces over the top and sprinkle with the rest of the dill. Chill in the refrigerator before serving.
Notes
Served chilled as a summer gazpacho, or warmed gently in colder months.Adapted from The Eat Raw Kitchen (Love Food). Ingredients and method only — the description and any notes above were written for VegBatch.