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Chunky Tomato-Fruit Gazpacho

Yield 7 servings (serving size: 1 cup)
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.

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

Nutrition 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

How to Make It

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