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Summer Fruit Gazpacho

My inspirations for weelicious recipes come from a lot of different places. For some, they're simply based on a food I see at our farmers' market, for others it can be a dish I love from a restaurant or a food memory I had as a kid that I now find myself craving (and possibly want to make a bit healthier). In the case of this Summer Fruit Gazpacho, my muses were the mint growing wild in our garden and all of the naturally sweet fruits sitting on our kitchen counter that I was afraid would spoil. Traditional gazpacho is a cold soup made with tomatoes and other vegetables. This version is completely different, but I wanted to call it a gazpacho because I love the idea of a cold soup during these hot summer months and truthfully....I just dig the word "gazpacho"!

The morning after I made it and let it chill overnight, the kids and I sat on the kitchen floor armed with three spoons and an enormous bowl of this refreshing, sweet soup. There's only one word to explain what happened at our impromptu picnic we tried the first refreshing spoonful_ de-voured. We finished the whole batch before the day was over.

Soup for breakfast you might ask? After taking your first taste of this one, it won't seem at all strange to eat in the morning or any time of day you want to serve it. Especially when it's a nutritious as this!

[amd-recipeseo-recipe:78]

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Summer Fruit Gazpacho (Serves 4)

Prep Time: 3 mins Cook Time: 0 mins

egg free

nut free

gluten free

Ingredients

  • 6 Cups Cantaloupe, peeled & seeded, cut into chunks
  • 1 Tbsp Fresh Mint, chiffonade
  • 1 Cup Strawberries, stemmed & quartered
  • 1 Peach, seeded & diced
  • 1/2 Cup blueberries
  • 1/2 Cup yogurt
  • 1 Tbsp honey

Preparation

1. Place cantaloupe chunks into a food processor and puree.

2. In a large bowl, mix together the mint, strawberries, peach, and blueberries.

3. In a separate small bowl, combine the yogurt and honey.

4. Evenly divide the cantaloupe puree into small bowls, top with mixed fruit and add a dollop of the honey yogurt sauce on top.

5. Serve.

* If you want to make this dish vegan, replace the yogurt and honey with soy yogurt and agave

Make N' Share!
Post a picture of any Weelicious recipe you make on Instagram - I wanna see them! Just tag @weelicious
Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. My passion is creating simple, healthy recipes that can be enjoyed by the whole family.

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20 comments

  • Holly N.

    Sounds amazing!

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  • Tanya C

    Looks yummy! And if you use soy yogurt and agave as substitutes it's vegan! Thanks!

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    • Catherine

      I wanted to click the vegan section, but I was worried that someone might say \"but there's yogurt on top\". Maybe I'll add the note about soy yogurt and agave, great suggestion. It's so refreshing and delicious!

      leave a comment

  • Nilong Vyas

    this would probably be really good with sweetened marscapone cheese on top too....not so healthy but delicious.

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  • Kendall B

    Any thought on a substitute for the cantaloupe? I am reeeeaallly allergic. :( No honeydew either, though strangely, watermelon is ok. Watermelon seems like it would be too thin, and maybe a little grainy.
    I really love this idea and want to try it! Thanks!

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    • Meredith

      I have had watermelon gazpacho and it is wonderful...I think it would be a good substitution...

      leave a comment

  • Yeni

    Love the photo. It totally represents summer, bright, colorful, and fun (as does the recipe)!

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  • Stephanie

    How long do you think this will last in the fridge?

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    • Aparecida

      This is my first visit to your blog and I was delighted to see the photo of those loevly melons!! whilst staying in Provence last summer we included a platter of thinly sliced melon with each meal - I have never tasted anything so sweet and delicious - it brought back happy memories of long lunches on our terrace looking out to Mont Ventoux

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  • Katie Trumbauer

    DO you skin the peach as well or leave the skin on ?

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    • Bonny

      I think from the photo, it is obvious that the peach is left unskinned. Plus the skin has all the nutrients.

      leave a comment

  • Jenn

    Delicious! I always have the \"cold soups\" on the menu when we go on Cruises. Strawberry, melon, peach, sour cherry.... Mmmm!!

    Katie-- the peach appears to have the skins left on. Healthier that way anyways! :)

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  • Ralph

    I can't find carrot soup!!!

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  • Marry

    Made this this morning and my only regret was that the kitchen floor wasn't clean enough to sit down and eat there 'cause that sounds fun. This was so delicious with the fruit all in season from my local farmers market. I think I felt the cells in my feet singing. Thanks for a lovely breakfast idea.

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