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Photo: Hector Sanchez; Stylist: Lydia Degaris Pursell

Summer Gazpacho with Avocado West Indies Salad

Serve this immediately on busy weeknights for a fresh and light meal. Or make ahead and chill to let the flavors brighten even more.

Southern Living JULY 2013

  • Yield: Makes 4 to 6 servings

Ingredients

  • 1 medium-size red heirloom tomato
  • 1 cup diced seedless watermelon
  • 1 cup diced strawberries
  • 1 Kirby cucumber, diced
  • 1 cup diced peaches
  • 1 jalapeño pepper, seeded and minced
  • 1 1/2 cups fresh orange juice
  • 1/3 cup finely chopped sweet onion
  • 1 1/2 tablespoons chopped fresh basil
  • 1 1/2 tablespoons chopped fresh mint
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon kosher salt
  • Avocado West Indies Salad
  • Whole grain crackers

Preparation

1. Cut tomato in half; gently squeeze to remove seeds. Discard seeds, and chop tomato. Combine tomato and next 12 ingredients in a large pitcher. Serve immediately, or cover and chill up to 24 hours.

2. Meanwhile, prepare Avocado West Indies Salad. Spoon gazpacho into bowls. Top with Avocado West Indies Salad. Serve with crackers.

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Summer Gazpacho with Avocado West Indies Salad recipe

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