Chunky Tomato-Fruit Gazpacho

Name: Chunky Tomato-Fruit Gazpacho
Yield: 7 servings (serving size: 1 cup)
Ingredients: 2 cups finely chopped tomatoes (about 3/4 pound); 2 cups finely diced honeydew melon (about 3/4 pound); 2 cups finely diced cantaloupe (about 3/4 pound); 1 cup finely diced mango (about 1 medium); 1 cup finely diced seeded peeled cucumber (about 1 medium); 1 cup finely diced nectarines (about 3 medium); 1 cup fresh orange juice (about 4 oranges); ½ cup finely chopped Vidalia or other sweet onion; ¼ cup chopped fresh basil; 3 tablespoons chopped fresh mint; 3 tablespoons fresh lemon juice; 1 teaspoon sugar; ½ teaspoon salt; 1 jalapeño pepper, seeded and finely chopped

2 Ratings
2 Reviews

The mangoes, melons, and nectarines, along with the cucumber, give the gazpacho a sweet spin. Don't seed the jalapeño if you like a soup with more zip.

By David Bonom

Recipe by Cooking Light June 2006

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Recipe Summary

Yield:

7 servings (serving size: 1 cup)

Nutrition Info

Directions

Step 1
Combine all ingredients in a large bowl. Cover and chill at least 2 hours.

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Nutrition Facts

Per Serving:

95 calories; calories from fat 5%; fat 0.5g; saturated fat 0.1g; mono fat 0.1g; poly fat 0.2g; protein 2.1g; carbohydrates 23g; fiber 2.8g; iron 0.9mg; sodium 189mg; calcium 33mg.

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Suechandler

08/16/2011

This is worth making. I took it to share at work and the girls loved it. Great on a salad too.

FosterSanDiego

08/22/2010

Flavors are refreshing and unique without a doubt, and the recipe leaves leeway for using what is freshest at the market. Recommend seeding the tomato to prevent excess liquid from accumulating.

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