Summer Fruit Gazpacho Food

SUMMER FRUIT GAZPACHO

Steps:

• 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 or coconut yogurt and agave.

SUMMER FRUIT GAZPACHO

Steps:

• Scoop out all the pulp from the watermelon with a spoon and place in a large pot. Keep the skin of the watermelon and save in the refrigerator for later.
• Stem and quarter the strawberries. Add to the watermelon.
• With a hand-held mixer, mix the watermelon and strawberries until you obtain a smooth cream. Set aside.
• In a small bowl, mash the raspberries with a fork.
• Add the lemon juice, lemon zest, and coconut milk. Mix well.
• How to serve? This gazpacho is best served chilled. If you prepare in advance, keep the soup and raspberry sauce in the refrigerator until it is time to serve. For a pretty presentation, you may serve the gazpacho in the skin of the watermelon! For each person, pour 2 ladles of gazpacho in a soup dish, drop a portion of raspberry sauce in the middle, and decorate with a few mint leaves and a drizzle of coconut milk.

FRUIT GAZPACHO

Steps:

• Place all fruit in a large bowl.
• Add juices and pepper.
• Stir gently.
• Cover bowl tightly.
• Refrigerate until ready to serve.