Chunky Tomato-Fruit Gazpacho

Southern Living
Chunky Tomato-Fruit GazpachoRecipe
Photo: Jennifer Davick; Styling: Missie Neville Crawford
The mango, melon, and peaches, along with the cucumbers, give the gazpacho a sweet spin. Don't seed the jalapeño if you like a soup with more zip. If time permits, prepare the day before to allow the flavors to develop fully.
Makes about 9 cups


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2 cups finely diced cantaloupe
2 cups finely diced honeydew melon
2 cups finely diced tomatoes
1 mango, finely diced
2 salad cucumbers, finely diced
1 jalapeño pepper, seeded and finely chopped
1 cup finely diced peaches
2 cups fresh orange juice
1/2 cup finely chopped sweet onion
1/4 cup chopped fresh basil
3 tablespoons chopped fresh mint
3 tablespoons fresh lemon juice
1 teaspoon sugar
1/2 teaspoon salt
Garnish: fresh basil sprigs


Prep: 30 Minutes
Chill: 2 Hours

Combine first 14 ingredients in a large bowl. Cover and chill 2 to 24 hours. Garnish, if desired.

Created date

July 2010