Papaya Gazpacho

Southern Living
Serve this gazpacho in nonbreakable, plastic stemware for a refreshing soup sipper. Coat the rims in salt by dipping them first in lime juice.
Makes 8 cups


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3 cups tomato juice
3 cups pineapple juice
1 cup chopped fresh papaya or mango
1 cup finely chopped avocado (about 1 1/2 avocados)
2/3 cup chopped yellow bell pepper
2/3 cup chopped yellow tomatoes
3 tablespoons fresh lime juice (2 limes)
4 teaspoons chopped fresh mint
1 teaspoon sea salt
1/2 teaspoon pepper
Lime juice (optional)
Sea salt (optional)
Hot sauce (optional)


Prep: 15 Minutes
Chill Time: 4 Hours

1. Pulse first 10 ingredients in blender until smooth, stopping to scrape down sides. Cover and chill at least 4 hours.

2. Dip rims of margarita glasses in lime juice, and dip rims in sea salt to coat, if desired. Serve chilled soup in prepared glasses; serve with hot sauce, if desired.

Created date

June 2006