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Chunky Tomato-Fruit Gazpacho

Photo: Jennifer Davick; Styling: Missie Neville Crawford
Prep time 30 mins
Chill time 2 hrs
Yield Makes about 9 cups
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.


  • 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

How to Make It

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