Tomato, watermelon and beet root gazpacho

I know it may sound like an odd combination but it tastes so wonderful! The addition of onion, sherry vinegar and garlic prevents this from being too sweet and just seems to wake up all the flavours. And I cannot resist its beautiful colour! A great way to begin a meal on a hot summer day.

Serves 4

750 g cooked beet root (I bought a pack of cooked beet roots)
750 g skinless and seeded tomatoes, chopped
250 grams watermelon, cubed
1/2 small onion, chopped
2 cloves garlic, chopped
1 tablespoon olive oil
1 tablespoon sherry vinegar ( or white, red vinegar)
Salt to taste (I put in about a teaspoon)

Put everything in a blender and combine well. Put in the fridge for at least 2 hours for it to chill well and for the flavours to set.
Serve drizzled with a touch of olive oil.

Enjoy! Xxxx Natascha

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