Best Fruit Gazpacho Recipes

ICY FRUIT GAZPACHO WITH SPICY GRILLED SHRIMP

Steps:

• Combine vegetable juice, tomatoes, 1 cup each pineapple and mango chunks, honey and chili garlic sauce in blender or food processor container. Cover; blend until smooth.
• Add remaining pineapple and mango chunks and mint; pulse 2 or 3 times just to chop fruit.
• Pour into large bowl; stir in orange juice; chill at least 1 hour.
• Toss shrimp with Creole seasoning in large bowl to coat well. Grill over medium-high heat for 3 to 4 minutes or until pink, turning once.
• Serve chilled gazpacho in shallow bowls. Top with cooked shrimp. Garnish with mint, if desired.

STONE FRUIT GAZPACHO WITH SCALLOPS

Steps:

• Combine the peaches, plums, watermelon, garlic, shallots, and vinegar in the Vitamix, blender, or food processor. Process on high until smooth and creamy, then reduce the speed and drizzle in the 1 cup olive oil until completely incorporated. Season with salt and pepper and set aside to chill in the refrigerator. Go ahead and chill 4 glass soup bowls while you're at it.
• Preheat the oven to 325°. When the gazpacho is chilled, heat 2 tablespoons olive oil in an ovenproof skillet over medium-high heat. Season the scallops generously with salt and pepper. Once the olive oil slips easily across the pan, carefully place the scallops in the pan and sear until golden brown. I like the scallops to be just barely cooked, so I only sear one side. After about 2 minutes on the stovetop, put the whole kit and caboodle in the oven, without flipping the scallops; they will need 2-3 minutes in the oven.
• Fill each chilled soup bowl with a generous portion of gazpacho and nestle one scallop in each bowl, seared side up. A sprinkling of Espelette pepper and the thyme sprigs and blossoms and a drizzle of fruity olive oil is all you need.

ICY FRUIT GAZPACHO WITH SPICY GRILLED SHRIMP

Steps:

• Combine vegetable juice, tomatoes, 1 cup each pineapple and mango chunks, honey and chili garlic sauce in blender or food processor container. Cover; blend until smooth.
• Add remaining pineapple and mango chunks and mint; pulse 2 or 3 times just to chop fruit.
• Pour into large bowl; stir in orange juice; chill at least 1 hour.
• Toss shrimp with Creole seasoning in large bowl to coat well. Grill over medium-high heat for 3 to 4 min. or until pink, turning once.
• Serve chilled gazpacho in shallow bowls. Top with cooked shrimp. Garnish with mint, if desired.
• Variation: Cook shrimp in two batches, in large nonstick skillet over medium-high heat in 1 to 2 tablespoons olive oil.
• Per Serving: 309 calories, 13g fat (1g sat.), 0mg cholesterol, 21mg sodium, 21g carbohydrate (9g dietary fiber, 16g sugars), 6g protein, 5% Vit A, 34% Vit C, 3% calcium, 10% iron, 6% potassium, 4% folate

TROPICAL GAZPACHO FRUIT SOUP (PUERTO RICO)

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.

FRUIT GAZPACHO

Steps:

• Combine tomatoe puree, orange juice, sugar, orange and lime zests, cantaloupe, honeydew and mango in a large bowl. Process half the mixture in a food processor fitted with a steel blade or a blender until smooth. Stir the pureed fruits into the remaining fruit mixture.
• Stir in apple, blueberries and grapes. Refrigerate covered for several hours.
• Ladle soup into bowls. Garnish each serving with strawberry halves and kiwi slices.

FRUIT GAZPACHO

Steps:

• Place all fruit in a large bowl.
• Add juices and pepper.
• Stir gently.
• Cover bowl tightly.
• Refrigerate until ready to serve.

STONE FRUIT GAZPACHO WITH SCALLOPS

Steps:

• Preparation Combine the peaches, plums, watermelon, garlic, shallots, and vinegar in the Vitamix, blender, or food processor. Process on high until smooth and creamy, then reduce the speed and drizzle in the 1 cup olive oil until completely incorporated. Season with salt and pepper and set aside to chill in the refrigerator. Go ahead and chill 4 glass soup bowls while you're at it.
• Preheat the oven to 325°. When the gazpacho is chilled, heat 2 tablespoons olive oil in an ovenproof skillet over medium-high heat. Season the scallops generously with salt and pepper. Once the olive oil slips easily across the pan, carefully place the scallops in the pan and sear until golden brown. I like the scallops to be just barely cooked, so I only sear one side. After about 2 minutes on the stovetop, put the whole kit and caboodle in the oven, without flipping the scallops; they will need 2-3 minutes in the oven.
• Fill each chilled soup bowl with a generous portion of gazpacho and nestle one scallop in each bowl, seared side up. A sprinkling of Espelette pepper and the thyme sprigs and blossoms and a drizzle of fruity olive oil is all you need.
• Reprinted with permission from Seamus Mullen's Hero Food by Seamus Mullen, © 2012 Andrews McMeel Publishing