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Fruited Gazpacho

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Here is a fast summer soup to enjoy. I am chilling it now and have time to blog before Jim gets home for lunch on this super hot day!

Fruited Gazpacho

3 cups of chilled summer fruits (non-citrus)
1/2 cucumber, peeled and seeded
14.5 oz can of clear vegetable broth, chilled
Two 17.6 oz cans of Coconut water with pulp, chilled
1/8 Cup Rice Wine Vinegar
1 Tablespoon mint leaves, cut in a fine chiffonade

I chose a container of 3 different melons (cantaloupe, watermelon, honeydew) and some blueberries for their contrasting colors. I diced the hunks of melon and then cut the cucumber in a way that it could be differentiated from the honeydew. The blueberries were left whole. I think many non-citrus summer fruits would be great; a dice of strawberries would have been great. Another idea would be a fruit infused vinegar.

Combine all and chill for at least 2 hours to allow the fruits to meld with the broth.

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About trueindigo

vegan, runner, blogger, mom, model, artist, tarot reader.

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