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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.

Cooking Light JUNE 2006

  • Yield: 7 servings (serving size: 1 cup)

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.

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
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Chunky Tomato-Fruit Gazpacho recipe

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