Two-Color Fruit Gazpacho
- Ready In:
- 10mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 1 1⁄2 pints fresh raspberries (about 3 1/2 cups)
- 20 ounces frozen unsweetened raspberries, defrosted
- 3 tablespoons sugar
- 16 ounces lime-flavored sparkling water
- 6 fresh mint leaves, cut into thin strips
- 5 kiwi fruits, peeled
- 6 tablespoons fresh lime juice
- 1 cup honeydew melon, finely diced
- 1 cup cantaloupe, finely diced
directions
- Process the raspberries and sugar in a food processor until they are smooth.
- Strain the raspberry purée through a colander to trap the seeds; transfer puree to a big bowl.
- Add the sparkling water and mint and stir.
- Process the kiwis and the lime juice in the food processor until smooth.
- Pour equal amounts of the raspberry puree into each of 6 small, chilled soup bowls.
- Pour equal amounts of the kiwi-lime juice puree in the middle of the raspberry purée in each of the 6 bowls.
- Sprinkle equal amounts of the honeydew melon and cantaloupe into each soup bowl.
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RECIPE SUBMITTED BY
Raquel Grinnell
Crownsville, Maryland
I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p>
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