Summer Fruit Gazpacho 

Classy, quick, and delicious, our fruity twist on a Spanish classic is the perfect prelude to summer dinners. It can be made ahead and refrigerated for up to two days.


4 cups (approx) cubed ripe cantaloupe*
2 nectarines, unpeeled
1/4 cup white grape juice
2 Tbsp. HOLLAND HOUSE White Wine Vinegar
1 Tbsp. honey
2 tsp. lime zest
Dash cayenne pepper
Dash salt
Chopped mint garnish


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

Makes 4 servings (approx 3/4 cup each)

* Note: Use half of a 3 lb. cantaloupe.


Per serving: 120 calories, 2g protein, 27g carb, 0.5g fat (0g sat. fat), 0mg chol, 25mg sodium, 3g fiber
Summer Fruit Gazpacho 
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