Chunky Tomato-Fruit Gazpacho

Chunky Tomato-Fruit Gazpacho Recipe
Photo: Oxmoor House
The mangoes, melons, and nectarines, along with the cucumber, give this gazpacho a sweet spin.

Yield:

7 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 95
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 tomato (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 jalapeno pepper, seeded and finely chopped
Crumbled feta cheese (optional)

Preparation

1. Combine first 14 ingredients in a large bowl. Cover and chill at least 2 hours. Sprinkle cheese on top just before serving, if desired.

Note:

Chile peppers like jalapeños can add depth to a recipe, but they also can add some heat. You can control the heat by removing as many or as few of the seeds as you'd like. Since capsaicin, the compound that gives peppers their kick, can stick to your hands, you should wear gloves when handling them.

David Bonom,

Cooking Light Gluten-Free Cookbook

August 2011
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