Total Time
22mins
Prep 20 mins
Cook 2 mins

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.

Ingredients Nutrition

Directions

  1. 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.
  2. Process until smooth.
  3. Pour into a large bowl.
  4. Cut the remaining 1/2 cup grapes into quarters and add to the bowl.
  5. Dice the remaining avocado, cucumber and green pepperand add to the bowl.
  6. stir in the scallions and white wine vinegar.
  7. Season with salt and pepper and hot pepper sauce (if using).
  8. Cover and refrigerate for at least 2 hours, or up to 24 hours.
  9. For a pretty presentation, reserve some of the chopped green onions and sprinkle over each serving.

Reviews

(1)
Most Helpful

Easy to make and complex flavors have this dish make others think you're a chef!

Chef SammyG August 06, 2010

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