Fruit Gazpacho

A vibrant gazpacho that will cool you and your friends and family off on any warm afternoon!

Fruit Gazpacho

A refreshing soup that is perfect as an appetizer or dessert.

Ingredients

1 1/2 pints fresh raspberries (about 3 1/2 cups)
20 ounces packaged unsweetened frozen raspberries, defrosted
3 tablespoons sugar
16 ounces lime-flavored sparkling water
6 fresh mint leaves, cut into thin strips
5 kiwi fruits, peeled
2 or 3 tablespoons freshly squeezed lime juice
1 cup finely diced honeydew melon
1 cup finely diced cantaloupe

Instructions

Process the raspberries and sugar in a food processor until they are smooth. Strain the raspberry puree through a colander to trap the seeds and transfer it 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 the cantaloupe into each soup bowl.

Swaps:

• Use other berries for the raspberries (blackberries and strawberries are good swaps).

• Omit or reduce the sugar if you want a tarter yet still slightly sweet result.

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WEIL Nutrition Corner™ Food as Medicine: The benefit of whole fruits (and vegetables) to cardiovascular health is incontrovertible. In a 2003 study, those who ate the most fruit were shown to have a 40 percent lower risk of stroke than those who consumed the least fruit. Kiwis are particularly heart-healthy, and may reduce triglyceride levels as well as blood clot risk. Kiwis are rich in heart- and blood vessel-protective vitamins and minerals such as vitamin C, potassium, copper, magnesium and vitamin E.

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