Fruity Gazpacho Recipes
FRUIT GAZPACHO
Provided by Nancy Harmon Jenkins
Categories easy, lunch, soups and stews, appetizer
Time 15m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Combine tomatoe puree, orange juice, sugar, orange and lime zests, cantaloupe, honeydew and mango in a large bowl. Process half the mixture in a food processor fitted with a steel blade or a blender until smooth. Stir the pureed fruits into the remaining fruit mixture.
- Stir in apple, blueberries and grapes. Refrigerate covered for several hours.
- Ladle soup into bowls. Garnish each serving with strawberry halves and kiwi slices.
Nutrition Facts : @context http, Calories 165, UnsaturatedFat 0 grams, Carbohydrate 41 grams, Fat 1 gram, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 129 milligrams, Sugar 33 grams
FRUIT GAZPACHO
I came across this recipe in a recent issue of Family Circle. I added some more fruits than the original recipe. It made a lovely, refreshing dessert! I'm thinking it would also make a great addition to a first course. The black pepper may sound like an odd ingredient but, it helps to keep the soup from being too sweet.
Provided by princesskim
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place all fruit in a large bowl.
- Add juices and pepper.
- Stir gently.
- Cover bowl tightly.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 80.5, Fat 0.3, Sodium 2.6, Carbohydrate 20, Fiber 2, Sugar 15.8, Protein 0.9
FRUITY GAZPACHO
This easy to make gazpacho uses sweet fruit and hot pepper, making it a spicy and fruity alternative to the more traditional tomato based gazpacho. I usually serve this along with a crisp cold spinach salad. It's a perfect summer dinner. Prep time includes 2 hour chill time. This recipe is adapted from one in the Low Fat Living Cookbook. This recipe can be made up to 24 hours in advance.
Provided by Simply Chris
Categories Melons
Time 22m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Place the melon, 2 cups of the grapes, half the avocado, half the cucumber, half the green papper, the Serrano Chili, the lime rind, lime juice, basil, dill and parsley into a food processor.
- Process until smooth.
- Pour into a large bowl.
- Cut the remaining 1/2 cup grapes into quarters and add to the bowl.
- Dice the remaining avocado, cucumber and green pepperand add to the bowl.
- stir in the scallions and white wine vinegar.
- Season with salt and pepper and hot pepper sauce (if using).
- Cover and refrigerate for at least 2 hours, or up to 24 hours.
- For a pretty presentation, reserve some of the chopped green onions and sprinkle over each serving.
Nutrition Facts : Calories 155.6, Fat 5.3, SaturatedFat 0.8, Sodium 27.2, Carbohydrate 28.8, Fiber 4.8, Sugar 20.9, Protein 2.6
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