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Summer Fruit Gazpacho

Summer Fruit GazpachoClassy, quick, delicious. This fruity twist on a Spanish classic is the perfect prelude to summer dinners. A splash of Champagne vinegar adds a tangy kick, while a sprinkle of cayenne pepper tingles your palate. It’s great for company, so double the recipe if you want. Make it ahead of time and refrigerate for up to two days.  While you’re in the kitchen, try Rosie’s fabulous Dessert Syrup, also using Holland House Champagne vinegar.  Here’s a “Champagne” toast to summer and all its bounty!

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Summer Fruit Gazpacho

Makes 4 servings (about 3/4 cup each)    Prep time 10 minutes

4         cups (approx.) cubed ripe cantaloupe *
2         nectarines, pitted and sliced
1/4      cup white grape juice
2         Tbsp. Holland House Champagne vinegar (7% acidity)
1          Tbsp. honey
2
         tsp. lime zest
Dash salt
Dash cayenne pepper
Chopped mint garnish

Add half the melon to a blender container, one sliced nectarine and remaining ingredients. Blend until smooth. Add remaining melon and nectarine, blending until smooth. Taste and season with additional salt, cayenne, Champagne vinegar or honey, if desired. Garnish each serving with mint.

* Half a 3-pound cantaloupe yields about 4 cups cubed.

Nutrition information per serving: 120 calories, 2g protein, 27g carb, 0.5g fat, (0g sat. fat), 0mg chol, 25mg sodium, 3g fiber

Recipe and photo by Rita Held

This entry was posted in Appetizers & Snacks, Rita's Kitchen, Soups. Bookmark the permalink. Post a comment or leave a trackback: Trackback URL.

2 Comments

  1. Posted July 31, 2013 at 11:48 am | Permalink

    Oh I love this, Rita! Really love. Pinning it right now to make sure I make it for my next dinner party in a couple of weeks. It will be perfect in shooter glasses as a little starter!

    • Posted August 1, 2013 at 11:38 am | Permalink

      Cool. Thanks Susan! And thanks for the heads up on our Pinterest board.

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