August 10, 2014
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Author Notes: For those lazy days of summer when you don't want to work too hard to prepare something, but you want something cool and fresh. While not a classic gazpacho, it retains certain elements of it. In Spain, the base was often ground nuts rather than tomato, as it is commonly done today here in the US. And this gazpacho has a tropical flavor.

Serves: 6

  • 2 cups pineapple cubes
  • 1 cup papaya, seeded and cubed
  • 3 cups pineapple juice
  • 5 limes, juicy
  • 1/2 cup ground walnuts
  • 7 kiwis, peeled and cut into wedges
  • 2 cups mini ice cubes
  • 2 slices of whole wheat bread, lightly toasted
  • 5 garlic cloves, chopped finely
  • 1 tablespoon olive oil, preferably organic extra-virgin
  1. Puree the pineapple and papaya cubes in batches. Combine them thoroughly in a stainless steel bowl, streaming in the pineapple juice.
  2. Halve and squeeze the limes, filtering out any seeds. Add the liquid to the bowl. Fold in the ground walnuts. Combine all of the ingredients thoroughly.
  3. Pour the resulting soup into six bowls, topping each bowl with the kiwi wedges. Distribute the mini ice cubes among the bowls, as well. Serve. Alternatively, this dish may be made ahead, covered and refrigerated for 24 hours.
  4. For the optional garlic croutons: Lightly heat the olive oil. Add the garlic cloves, sautéing them. Cut up the lightly toasted whole wheat bread into 1/4-inch cubes, and mix with the sautéed garlic.

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