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!
Summer Fruit Gazpacho (Serves 4)
- 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
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.
* If you want to make this dish vegan, replace the yogurt and honey with soy yogurt and agave