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.

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

(hover for a description, click a photo for a recipe)
Cantaloupe-Tomato Gazpacho Cold & Creamy Cantaloupe Soup Vichyssoise

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~ Summer Fruit Salad ~

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Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. Hi Alanna, what a great recipe ! This is the kind I like - unusual combinations with a kick. I will put this on my to-do list and make it after my weekly visit to the market. Have a perfect summer weekend ! angelika

  2. I do trust you and I think it sounds great.

  3. Ok ... I trust you!

    Love the plate too!

  4. Wow, I'm bookmarking this one right now!

  5. Such a pretty color! I think it sounds like a great starter for an outdoor party.

  6. I'm always intruiged if I can't imagine how something will taste...this one is pretty far out!

  7. I sometimes find that people are put of by cold soups, especially if they have fruit in them. But, they aren't excessively sweet and people would find them very refreshing, if they gave them a try. Your recipe looks wonderful.

  8. The interesting thing about this unusual combination is that it doesn't taste 'weird' like fusion foods some times can. For me it's like peacherry ... like God somehow missed the great something that happens when you combine peaches and cherries. I hope you'll try: and report in!

  9. Hi Alanna,
    Visited your blog for the first time today. Liked your Summer fruit salad idea. Have some fresh mint in the fridge right now. So will try out your fruit salad today

  10. Alanna - you have the best recipes, and I love that you have the points values; but you also have a great name :) Thanks for sharing!

  11. Looking made me think green tomatoes or tomatillos ... but oh my I do love the look of that FRUITY GAZPACHO!

  12. Tanna ~ Tomatillos would be a great addition to Fruity Gazpacho. And you know what I’m thinking? Wouldn’t it be even prettier with a few blueberries on top to set off the green? Next time!


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna