Place the beets in a medium saucepan with enough cold water to cover them.

Cover the saucepan and bring the water to a simmer over low heat.

Cook the beets for about 1 hour or until they are tender when pierced with a knife, replenishing the water if necessary.

Let the beets cool, then peel them.

In a food processor, combine the cooked beets, olive oil, vinegar, salt, pepper, chopped onion, ground cumin, garlic, chicken or vegetable broth, chopped cucumber, and lemon juice.

Process until smooth.

While the processor is running, gradually add the water until the gazpacho reaches your desired consistency.

Taste for vinegar and salt, and adjust if necessary.

If the soup is too thick, add more water to thin it.

Cover the gazpacho and refrigerate it for at least 2 hours, or overnight, to chill and allow the flavors to meld.

Before serving, taste the gazpacho again and adjust the seasoning if needed.

Pour the chilled gazpacho into individual bowls and float the small cubes or balls of melon in the soup.

Garnish each serving with crumbled goat cheese.

Serve the gazpacho cold.