Last summer was the first time I had ever heard of gazpacho and the whole concept of cold soup seemed blasphemous to me. Soup was something that I craved when I was cold because it warmed me from the inside. But once I tried the cold soup, I was in love. It was filled with fresh fruit, veggies, and herbs and cooled my body down in the heat. I had asked the person who made the gazpacho for the recipe and it was never given to me. It was so hot in Massachusetts this week, and I wanted to make a batch of this soup, so I made my own!
For the base of the soup, I blended a papaya with pineapple juice and coconut water. Papaya has a mild taste to off set the tartness of the pineapple, and it gives it a smooth texture rather than a straight fruit juice broth. Then I added a bunch of different raw, tropical fruits. You can use any fruit that you would like and combine them with compatible herbs. Every ingredient in this soup is raw and beneficial to your body, so you don't have to feel guilty about how sweet it is. It is also filled with vitamin A in the form of beta carotene, which acts as a natural sunscreen from the inside out and reduces your skin's chance of getting burned!
For the base of the soup, I blended a papaya with pineapple juice and coconut water. Papaya has a mild taste to off set the tartness of the pineapple, and it gives it a smooth texture rather than a straight fruit juice broth. Then I added a bunch of different raw, tropical fruits. You can use any fruit that you would like and combine them with compatible herbs. Every ingredient in this soup is raw and beneficial to your body, so you don't have to feel guilty about how sweet it is. It is also filled with vitamin A in the form of beta carotene, which acts as a natural sunscreen from the inside out and reduces your skin's chance of getting burned!
YIELDS
about 3 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 papaya
- 1 cup coconut water
- 1 cup pineapple juice
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- juice of 1 lime
- 1 shallot, diced
- 1 peach, diced
- 1 nectarine, diced
- 1 mango, diced
- 1/2 cucumber, diced
- 1/4 cup fresh basil
- 1/4 cup fresh cilantro
Directions
1. Slice the papaya in half and scoop out the seeds. Scoop out the flesh and add it to a blender with the coconut water, pineapple juice, lime juice, salt, and pepper. Blend until smooth. Pour this liquid into a large bowl.
2. Add the remaining diced fruits, veggies, and herbs to the bowl and stir to mix.
3. Chill in the refrigerator for about an hour before serving. Garnish with fresh herbs.
2. Add the remaining diced fruits, veggies, and herbs to the bowl and stir to mix.
3. Chill in the refrigerator for about an hour before serving. Garnish with fresh herbs.
Also by Lauren: Open-Faced Fruit Pie
Related: High-Protien Gazpacho
Get more like this—Subscribe to our daily inspirational newsletter for exclusive content!
__
Photos: Lauren Sacerdote
