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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 8 |
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This easy to make gazpacho uses sweet fruit and hot pepper, making it a spicy and fruity alternative to the more traditional tomato based gazpacho. I usually serve this along with a crisp cold spinach salad. It's a perfect summer dinner. Prep time includes 2 hour chill time. This recipe is adapted from one in the Low Fat Living Cookbook. This recipe can be made up to 24 hours in advance. Ingredients:
1/2 honeydew melon, cubed |
2 1/2 cups green grapes |
1 avocado, halved |
1 cucumber, halved |
1 green bell pepper, halved |
1/2 serrano chili, seeded |
2 tablespoons fresh lime juice |
1 tablespoon lime zest |
1/2 cup fresh basil |
2 tablespoons fresh parsley |
3 tablespoons fresh dill |
4 green onions, chopped |
2 tablespoons white wine vinegar |
salt and pepper |
hot pepper sauce (optional) |
Directions:
1. Place the melon, 2 cups of the grapes, half the avocado, half the cucumber, half the green papper, the Serrano Chili, the lime rind, lime juice, basil, dill and parsley into a food processor.
2. Process until smooth.
3. Pour into a large bowl.
4. Cut the remaining 1/2 cup grapes into quarters and add to the bowl.
5. Dice the remaining avocado, cucumber and green pepperand add to the bowl.
6. stir in the scallions and white wine vinegar.
7. Season with salt and pepper and hot pepper sauce (if using).
8. Cover and refrigerate for at least 2 hours, or up to 24 hours.
9. For a pretty presentation, reserve some of the chopped green onions and sprinkle over each serving.
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