Fruit Gazpacho
Makes: 6 servings
  • 1¼ cups small to medium fresh blueberries
  • 1 cup crushed canned pineapple (not drained)
  • 1 cup diced fresh strawberries
  • 2 ripe green kiwi, peeled and diced
  • 2 small or 1 large dead- ripe mango, peeled and diced
  • 1 ripe strawberry papaya, peeled, and diced, and; seeds reserved
  • ½ cup freshly squeezed orange juice
  • 1 teaspoon freshly squeezed lemon juice
  • 1 teaspoon to 1 tablespoon very finely chopped fresh mint
  • Crystallized mint leaves, optional
  1. Gently toss all of the fruit together in a mixing bowl. Add the juices and mint (to taste) and fold gently into the fruit. Cover and refrigerate for 2 hours, or up to 6 hours. Divide betweenin 6 soup bowls or glasses. Top each with a spring of crystallized mint, if using, and serve immediately.
Recipe by Bakepedia at