Chunky Tomato-Fruit Gazpacho

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.

Yield:

7 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 95
Caloriesfromfat 5 %
Fat 0.5 g
Satfat 0.1 g
Monofat 0.1 g
Polyfat 0.2 g
Protein 2.1 g
Carbohydrate 23 g
Fiber 2.8 g
Cholesterol 0.0 mg
Iron 0.9 mg
Sodium 189 mg
Calcium 33 mg

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)
1/2 cup finely chopped Vidalia or other 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
1 jalapeño pepper, seeded and finely chopped

Preparation

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

Note:

David Bonom,

June 2006