Two Colored Fruit Gazpacho Recipe
Ingredients
| Raspberries | 1 1/2 Pint | |
| Unsweetened frozen Raspberries - 20 ounces packaged, defrosted | ||
| Sugar | 3 Tablespoon | |
| Lime-flavored sparkling water - 16 ounces | ||
| Mint leaves | 6 | |
| Kiwi fruits - 5, peeled | ||
| Lime juice - 2-3 tablespoons freshly squeezed | ||
| Honeydew melon | 1 Cup (16 tbs), finley diced | |
| Cantaloupe | 1 Cup (16 tbs), finley diced | |
Directions
MAKING
1) in a food processor add raspberries and sugar.
2) Process until smooth.
3) Strain the puree through a colander and pour into a big bowl.
4) Stir in sparkling water and mint.
5) In the food processor add kiwis and lime juice.
6) Process until smooth.
7) Spoon equal amounts of the raspberry puree into each of 6 small, chilled soup bowls.
8) Add equal amounts of the kiwi-lime juice puree at the center of the equal amounts of the kiwi-lime juice puree
9) Sprinkle honeydew melon and cantaloupe into each soup bowl.
SERVING
10) Serve immediately.
1) in a food processor add raspberries and sugar.
2) Process until smooth.
3) Strain the puree through a colander and pour into a big bowl.
4) Stir in sparkling water and mint.
5) In the food processor add kiwis and lime juice.
6) Process until smooth.
7) Spoon equal amounts of the raspberry puree into each of 6 small, chilled soup bowls.
8) Add equal amounts of the kiwi-lime juice puree at the center of the equal amounts of the kiwi-lime juice puree
9) Sprinkle honeydew melon and cantaloupe into each soup bowl.
SERVING
10) Serve immediately.
Chef
