גספצ'ו עגבניה צהובה, אבטיח וסלק

מצרכים

• 1 large yellow heirloom tomato, chopped
• 2 cups watermelon, cubed
• 2 small beets
• Small handful fresh basil
• 2 tbsp apple cider vinegar
• 2 tbsp extra-virgin olive oil, plus more for serving
• Juice of ½ lemon
• 1 small garlic clove
• A few slices red onion
• Salt & black pepper, to taste
• Diced cucumber, for topping
• Sardines, for serving
• Microgreens
• Pumpkin seeds
• Small mozzarella ball, optional
• 1. Cook the beets: Boil whole beets until fork-tender, about 30–40 minutes. Cool, peel and chop.
• 2. Chop the tomato and watermelon.
• 3. Add tomato, watermelon, beets, basil, apple cider vinegar, olive oil, lemon juice, garlic, red onion, salt and pepper to a blender. Blend until smooth.
• 4. Pour into a bowl and top with diced cucumber and sardines.
• 5. Finish with microgreens, pumpkin seeds, mozzarella and a drizzle of olive oil.