Chunky Tomato-Fruit Gazpacho

The mangoes, melons, and nectarines, along with the cucumber, give the gazpacho a sweet spin. It is great on salad.

(Make 7 serves)

Amount per serving (1 cup): 95 Calories, 2.1 g. Protein, 23 g. Carbohydrates, 2.8 g. Dietary Fiber, 0.5 g. Fat (0.1 g sat , 0.1 g mono ), 0 mg. Cholesterol, 189 mg. Sodium, 33 mg. Calcium.

Ingredients:

• 2 cups of finely chopped tomatoes (about 0.75 lb.)
• 2 cups of finely diced honeydew melon (about 0.75 lb.)
• 2 cups of finely diced cantaloupe (about 0.75 lb.)
• 1 cup of finely diced mango (about 1 medium)
• 1 cup of finely diced seeded peeled cucumber (about 1 medium)
• 1 cup of finely diced nectarines (about 3 medium)
• 1 cup of fresh orange juice (about 4 oranges)
• 1/2 cup of finely chopped Vidalia or other sweet onion
• 1/4 cup of chopped fresh basil
• 3 Tbsp. of chopped fresh mint
• 3 Tbsp. of fresh lemon juice
• 1 tsp. of sugar
• 1/2 tsp. of salt
• 1 jalapeño pepper, seeded and finely chopped (Don’t seed the jalapeño if you like a soup with more zip.)

Preparation:

• Combine all ingredients in large-size bowl. Cover and chill at least 2 hours.

Source : CookingLight

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