Tropical Fruit Gazpacho Recipe - Cooking Index
Tropical Fruit Gazpacho Recipe - Cooking Index
If you're making this gazpacho at the last minute, drop an ice cube or two into each bowl to chill the soup. You can also place the serving bowls in the freezer for a few minutes before ladling in the soup.
Courses: Soup, Vegetarian| 1/4 cup | 59ml | Fresh orange juice |
| 2 tablespoons | 30ml | Honey |
| 1 cup | 146g / 5.1oz | Diced fresh pineapple |
| 1/2 cup | 118ml | Ripe papaya - peeled, seeded, (medium) |
| And cut into 1/4" cubes | ||
| 1 | Ripe mango - peeled, pitted, | |
| And cut into 1/4" cubes | ||
| 2 | Kiwifruit - peeled, cut into | |
| Eighths lengthwise, sliced thin crosswise | ||
| 6 | Mint sprigs - (optional) |
In large bowl, mix orange juice, honey and 1 cup cold water. Add pineapple, papaya, mango and kiwifruit and stir well. Cover and chill at least 2 hours.
Ladle soup into shallow bowls and garnish each serving with mint leaves or sprigs if desired.
This recipe yields 4 servings.
Per Serving: 130 Cal; 1g Prot; 11g Total Fat (0 Sat. Fat); 33g Carb.; 0mg Chol; 5mg Sod.; 3g Fiber.
Source:
Vegetarian Times, August 2001
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