Chunky Tomato-Fruit Gazpacho Recipe Print Page

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Soup and Stew Recipes

Photo by: Photo: Jennifer Davick; Styling: Missie Neville Crawford

Chunky Tomato-Fruit Gazpacho

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.

Southern Living AUGUST 2010

Yield: Makes about 9 cups
Prep time:30 Minutes
Chill:2 Hours

Ingredients

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 jalapeÃ±o 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

Preparation

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

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Chunky Tomato-Fruit Gazpacho recipe