Ethnic Recipes

Fruit Gazpacho

Serves 8.

2 cups tomato puree
3 cups fresh squeezed orange juice
2 teaspoons granulated sugar
Grated zest of 1 orange
Grated zest of 1 lime
2 cups diced cantaloupe
2 cups diced honeydew melon
1 mango, peeled and diced
1 apple, peeled and diced
1 cup fresh blueberries
1 cup halved green or red seedless grapes
Fresh strawberries, hulled and cut in half for garnish
1 or 2 kiwis, peeled and sliced for garnish

Combine the tomato puree, orange juice, sugar, orange and lime zests, cantaloupe, honeydew, and mango in a large bowl. Process half of the mixture in a food processor until smooth. Stir the puree into the remaining mixture. Stir in the apple, blueberries, and grapes. Refrigerate covered several hours.

Ladle soup into bowls, garnishing each with strawberries and kiwi slices.

soups
soups
fruit gazpacho recipe | mexican recipes | southwestern recipes