The mangoes, melons, and nectarines, along with the cucumber, give this gazpacho a sweet spin.

David Bonom
Recipe by Oxmoor House August 2011

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Credit: Oxmoor House

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 14 ingredients in a large bowl. Cover and chill at least 2 hours. Sprinkle cheese on top just before serving, if desired.

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Chef's Notes

Chile peppers like jalapeños can add depth to a recipe, but they also can add some heat. You can control the heat by removing as many or as few of the seeds as you'd like. Since capsaicin, the compound that gives peppers their kick, can stick to your hands, you should wear gloves when handling them.

Source

Cooking Light Gluten-Free Cookbook

Nutrition Facts

95 calories; fat 0.5g; saturated fat 0.1g; mono fat 0.1g; poly fat 0.2g; protein 2.1g; carbohydrates 23g; fiber 2.8g; iron 0.9mg; sodium 189mg; calcium 33mg.
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