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Papaya Gazpacho

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.

Southern Living JULY 2006

  • Yield: Makes 8 cups
  • Prep time: 15 Minutes
  • 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. Pulse first 10 ingredients in blender until smooth, stopping to scrape down sides. Cover and chill at least 4 hours.

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.


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Papaya Gazpacho Recipe