Summer Fruit Gazpacho

I'm not a fan of Gazpacho...

Nope.  Just not in to the whole cold tomato juicy thing....

So...when I ran across this Fruit Gazpacho in one of my favorite cookbook's the recipe just leaped off the page and said....Eat Me!! I'm REALLY Good!

The cookbook is Cooking Light's "Cooking through the Seasons".  You can see a picture of the book on the right side of my blog in my Cookbook Corner.  Great book!

Amazing recipe!  This is my new summer favorite cold soup.

It's great on it's own or would be great as a side dish to some grilled fish, chicken, or pork. It's spicy like a salsa, Latin in flavor, yet fresh and fruity.  Delishhhh!

It's very easy to make, it just is a lot of knife work...great time to enhance those knife skills!  A one bowl wonder that you make ahead, and will keep well in the frig for days.

So let's make Summer Fruit Gazpacho...

Get out a good sharp knife.  Dice up your tomato, honeydew, and cantaloupe and place in a medium sized bowl.

Next, dice up your mango, cucumber (seeded), and nectarines.  Place in the bowl.

Dice up your onion and add it to the bowl.  Next, add your orange juice. 

Chop up your fresh basil and mint.  Add it to the bowl.  Add your lemon juice, sugar, and salt.
Next, chop your jalapeno, mince it fine.  You can add more for stronger heat.

Now mix it up really well.  Stick it in the frig for about 2 hours to meld the flavors. 

Voila, you have Summer Fruit Gazpacho!!

Look at the colors...!

YUM!   So tasty!

Summer Fruit Gazpacho

adapted from:  Cooking Light's Chunky Tomato Fruit Gazpacho

Servings  4 (serving size: 1 cup)

Ingredients

1 cup finely chopped tomatoes
1 cup finely diced honeydew melon
1 cup finely diced cantaloupe
1/2 cup finely diced mango
1/2 cup finely diced seeded peeled cucumber
3/4 cup finely diced nectarines (about 3 medium)
1/2 cup orange juice
1/4 cup finely chopped Vidalia onion
1/8 cup chopped fresh basil
1 1/2 tablespoons chopped fresh mint
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon sugar
1/4 teaspoon salt
1/2 jalapeno pepper, seeded and finely chopped

Preparation

Combine all ingredients in a large bowl. Cover and chill at least 2 hours.