Fruit Gazpacho
Published June 18, 1985
- Total Time
- 15 minutes plus refrigeration
- Rating
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Ingredients
2 cups tomato puree
3 cups freshly squeezed orange juice
2 teaspoons 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 (garnish)
Nutritional analysis per serving (8 servings)
42 grams carbs; 169 calories; 1 gram fat; 5 grams fiber; 34 milligrams sodium; 3 grams protein; 33 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine tomatoe puree, orange juice, sugar, orange and lime zests, cantaloupe, honeydew and mango in a large bowl. Process half the mixture in a food processor fitted with a steel blade or a blender until smooth. Stir the pureed fruits into the remaining fruit mixture.
- Step 2
Stir in apple, blueberries and grapes. Refrigerate covered for several hours.
- Step 3
Ladle soup into bowls. Garnish each serving with strawberry halves and kiwi slices.
Private Notes