Fruity Gazpacho

The Recipes: Two recipes today, both really show off summer's best fruits.

First, an unusual savory-sweet soup I call "Fruity Gazpacho" that's good as an appetizer, an entrée, even a dessert. It mixes fruits and vegetables and is positively fresh and delicious. Next, a light and summery fruit salad, sweetened with no more than a little sugar and fresh mint.

The Story: How I became a seasonal cook, way back when.

Recipe updated & republished 2015 for a little weekend cooking inspiration!

Fruity Gazpacho @, an arrestingly colorful fruit 'n' vegetable soup that's good as a starter, an entrée, even a dessert. Positively fresh and delicious. Vegan, gluten-free, paleo. Weight Watchers PointsPlus 4.

Blame the gazpacho.

Yes, it was a bowl of tomato-y, onion-y, pepper-y soup that heaved my culinary style into the camp called seasonal fare.

Setting: A basement meeting room in a downtown hotel in Kansas City.

Time: November, not the unseasonably warm and sunny golden days that Missourians love but an unseasonably wet and bone-chilling day that Missourians dread.

By noon, the group was shivering and starved, happy to move just to generate heat, better yet to hunt up lunch in the next room.

Waiting there were big bowls of soup. “Ohhhh,” we thought. “Something warm!” But instead the soup was cold, spicy gazpacho, a summer specialty. Not a spoonful was eaten.

So make it hot soup in November. But on a steamy summer day, cold soup is refreshing and soothing. This is a new-this-summer favorite shared by a Webster Groves reader who reports that her young sons eat it up.

It’s savory enough for a starter, hearty enough for a main dish and sweet enough for a dessert – really!

ALANNA's TIPS Fruity Gazpacho holds its taste and color in the fridge for several days so don’t hesitate to make two batches one after the other to use up the cucumber, pepper and avocado. If you’re watching calories closely, the avocado creates a creamier texture but isn’t essential. I've learned the hard way to pull out the food processor: my low-power blender doesn't have enough power to blend this mixture. It might do better if the melon and vegetables were cut into small pieces.


A starter, entrée or … dessert!
Hands-on time: 20 minutes
Makes 5 cups
  • 1/2 a honeydew melon, skin washed well before cutting, cut into large pieces
  • 2 cups green grapes
  • 1/2 a cucumber, preferably English, peeled and seeded if not
  • 1/2 a green pepper
  • 1/2 an avocado
  • 1 jalapeño, seeds & membrane removed
  • Zest & juice (about 1 tablespoon) of a lime
  • 2 tablespoons Italian parsley
  • For garnish, quartered grapes and diced cucumber, pepper and avocado or lime slices, optional

Mix all the ingredients in a food processor (see TIPS) until smooth. Serve immediately or refrigerate until ready to serve.

NUTRITION INFORMATION Per Cup: 135 Calories; 3g Tot Fat; 0g Sat Fat; 29g Carb; 3g Fiber; 30mg Sodium; 0mg Cholesterol. WEIGHT WATCHERS POINTS Old Points 2 & PointsPlus 4


Lovely flavor, texture and color contrast
Hands-on time: 15 minutes
  • Blackberries or cherries
  • Green grapes
  • Peaches, chopped
  • Other fresh fruit, to taste
  • 1/4 cup packed fresh mint
  • 3 tablespoons sugar

Gently combine the fruit. Whiz the mint and sugar in a food processor and sprinkle over the fruit.

Summer Fruit Salad @, just summer fruits sweetened with mint sugar. Vegan. Gluten Free.

At its peak, summer fruit requires no adornment. Summer Fruit Salad is sweetened with no more than a little sugar and fresh mint. Here's the recipe, Summer Fruit Salad.

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook!

More Cold Soups for Summer

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Cantaloupe-Tomato Gazpacho Cold & Creamy Cantaloupe Soup Vichyssoise

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