Tropical Gazpacho Fruit Soup Puerto Rico Food

SUMMER FRUIT GAZPACHO

Summer Fruit Gazpacho image

Provided by Sophie

Categories Dessert

Time 20m

Yield 6

Number Of Ingredients 9

Ingredients

For the gazpacho:
½ medium watermelon (approx. 10 inches across)
2 lbs strawberries
For the raspberry sauce:
6 oz raspberries
1 tbsp lemon juice
Zest of 1 organic lemon
4 tbsp full fat coconut milk (from a can)
Mint leaves and some coconut milk for garnish

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.

TROPICAL GAZPACHO FRUIT SOUP (PUERTO RICO)

Tropical Gazpacho Fruit Soup (Puerto Rico) image

Make and share this Tropical Gazpacho Fruit Soup (Puerto Rico) recipe from Food.com.

Provided by Sydney Mike

Categories Berries

Time 15m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

3 cups fresh raspberries (or frozen)
3 cups sparkling water
1/2 cup granulated sugar
1 lemon, juice of
1 papaya, peeled, chopped small
1 medium mango, peeled, seeded, diced small
2 kiwi fruits, peeled, diced small
1 cup fresh pineapple, diced small
1 teaspoon fresh ginger, shredded, to taste

Steps:

Puree raspberries in a blender or food processor, then pass the puree through a sieve to remove the seeds.
In a non-reactive bowl, combine raspberry puree with sparkling water & sugar, then add lemon juice, papaya, mango, kiwi & pineapple.
Refrigerate 1 hour before serving, garnished with the ginger.

Nutrition Facts : Calories 127.8, Fat 0.6, SaturatedFat 0.1, Sodium 3.4, Carbohydrate 32.9, Fiber 5.6, Sugar 24.1, Protein 1.4

TROPICAL GAZPACHO

Tropical Gazpacho image

Brooklyn, New York's Sharon Pearlstein shares this refreshing fruit soup as a starter (or even dessert).

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 25m

Number Of Ingredients 8

Ingredients

3 mangoes (about 3 pounds total), peeled, pitted, and cut into chunks (about 5 cups)
2 cucumbers, peeled, seeded, and chopped
2 cups low-fat buttermilk
1 tablespoon fresh lime juice, plus lime wedges, for serving (optional)
1 teaspoon rice vinegar
Coarse salt
Hot sauce (optional)
Sliced fresh basil leaves, for garnish (optional)

Steps:

Working in batches, place mangoes, cucumbers, buttermilk, lime juice, and vinegar in a blender; puree until smooth. Season with salt and, if using, hot sauce. Refrigerate until chilled, about 1 hour. Serve gazpacho with lime wedges and basil, if desired.

PUERTO RICAN GAZPACHO SALAD

Puerto Rican Gazpacho Salad image

This is my mother's Puerto Rican gazpacho salad recipe. I've been eating it since I was knee-high to a grasshopper. It's good and very easy to make.

Provided by Chef Victor A. Rodriguez

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 1h10m

Yield 6

Number Of Ingredients 7

Ingredients

½ pound salted cod fish
2 avocado - peeled, pitted, and diced
1 large tomato, diced
1 large Spanish onion, cut into matchstick-size pieces
2 tablespoons extra-virgin olive oil
1 drop white vinegar
1 pinch ground black pepper

Steps:

Bring a saucepan of water to a boil. Cook codfish in boiling water to reduce saltiness to your taste, 10 to 25 minutes; drain. Let codfish cool completely.
Mix avocado, tomato, and onion together in a bowl. Break cooled codfish into small pieces, discarding any bones, and add to the avocado mixture; stir gently. Drizzle olive oil over the mixture; add whine vinegar and stir gently. Season salad with black pepper; stir. Cover bowl with plastic wrap.
Cover bowl with plastic wrap. Refrigerate salad at least 45 minutes.

Nutrition Facts : Calories 273.3 calories, Carbohydrate 9.3 g, Cholesterol 57.5 mg, Fat 15.3 g, Fiber 5.3 g, Protein 25.7 g, SaturatedFat 2.2 g, Sodium 2665.8 mg, Sugar 2.3 g

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