This is worth making. I took it to share at work and the girls loved it. Great on a salad too.
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
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 95
- Calories from fat: 5%
- Fat: 0.5g
- Saturated fat: 0.1g
- Monounsaturated fat: 0.1g
- Polyunsaturated fat: 0.2g
- Protein: 2.1g
- Carbohydrate: 23g
- Fiber: 2.8g
- Cholesterol: 0.0mg
- Iron: 0.9mg
- Sodium: 189mg
- Calcium: 33mg
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.
Chunky Tomato-Fruit Gazpacho Recipe at a Glance
- COURSE: Appetizers, Soups/Stews
- CONVENIENCE: Entertaining, Make-Ahead
- CUISINE: Spanish
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Calorie, Low Cholesterol, Low Fat, Low Saturated Fat, Gluten-Free
- OCCASION: Summer
- PUBLICATION: Cooking Light
More Recipes for Appetizers
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Spicy Gazpacho Shots
All You -
Vickie's Gazpacho Dip
Gooseberry Patch -
Chunky Tomato-Fruit Gazpacho
Oxmoor House
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