Chunky Tomato-Fruit Gazpacho

The mangoes, melons, and nectarines, along with the cucumber, give the gazpacho a sweet spin. Don't seed the jalapeño if you like a soup with more zip.

Yield: 7 servings (serving size: 1 cup)

Ingredients

• 2  cups  finely chopped tomatoes (about 3/4 pound)
• 2  cups  finely diced honeydew melon (about 3/4 pound)
• 2  cups  finely diced cantaloupe (about 3/4 pound)
• 1  cup  finely diced mango (about 1 medium)
• 1  cup  finely diced seeded peeled cucumber (about 1 medium)
• 1  cup  finely diced nectarines (about 3 medium)
• 1  cup  fresh orange juice (about 4 oranges)
• 1/2  cup  finely chopped Vidalia or other sweet onion
• 1/4  cup  chopped fresh basil
• 3  tablespoons  chopped fresh mint
• 3  tablespoons  fresh lemon juice
• 1  teaspoon  sugar
• 1/2  teaspoon  salt
• 1  jalapeño pepper, seeded and finely chopped

Preparation

Combine all ingredients in a large bowl. Cover and chill at least 2 hours.

Nutritional Information

Calories:

95 (5% from fat)

Fat:

0.5g (sat 0.1g,mono 0.1g,poly 0.2g)

Protein:

2.1g

Carbohydrate:

23g

Fiber:

2.8g

Cholesterol:

0.0mg

Iron:

0.9mg

Sodium:

189mg

Calcium:

33mg