Watermelon Gazpacho with a yogurt and beetroot drizzle
Ingredients
- 14 oz/400g seedless watermelon
- 2 to matoes
- ½ cucumber (peeled)
- ½ red onion
- 2 small garlic cloves (minced)
- 10 fresh mint leaves
- 2 tablespoons extra virgin olive oil
- 2 tablespoons white wine vinegar
- ½ teaspoon sea salt
- Pinch of cracked black pepper
- 1 tablespoon of extra virgin olive oil
- 1 small cooked beetroot (diced into small cubes)
- 2 heaped tablespoons of natural yogurt
Instructions
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