Papaya Gazpacho

Serve this gazpacho in nonbreakable, plastic stemware for a refreshing soup sipper. Coat the rims in salt by dipping them first in lime juice.

Yield: Makes 8 cups
Recipe from Southern Living

More From Southern Living

Recipe Time

Prep Time:
Chill Time: 4 Hours


  • 3 cups tomato juice
  • 3 cups pineapple juice
  • 1 cup chopped fresh papaya or mango
  • 1 cup finely chopped avocado (about 1 1/2 avocados)
  • 2/3 cup chopped yellow bell pepper
  • 2/3 cup chopped yellow tomatoes
  • 3 tablespoons fresh lime juice (2 limes)
  • 4 teaspoons chopped fresh mint
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper
  • Lime juice (optional)
  • Sea salt (optional)
  • Hot sauce (optional)


  1. 1. Pulse first 10 ingredients in blender until smooth, stopping to scrape down sides. Cover and chill at least 4 hours.
  2. 2. Dip rims of margarita glasses in lime juice, and dip rims in sea salt to coat, if desired. Serve chilled soup in prepared glasses; serve with hot sauce, if desired.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Papaya Gazpacho Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy