Fruit Gazpacho with Basil and Mint

A perfect starter or side dish for those al fresco dinners on summer evenings, this gazpacho is a snap to make.

- Posted on Jun 23, 2017

Fruit Gazpacho with Basil and Mint

This easy-to-make concoction is a refreshing side for summer celebrations.


2 c. fresh orange juice ¼ c. finely chopped sweet onion
1 ½ c. finely diced seedless watermelon 2 Tbsp. extra-virgin olive oil, plus more for garnish
1 c. finely diced strawberries 1 ½ Tbsp. chopped fresh basil
1 c. finely diced peaches 1 ½ Tbsp. chopped fresh mint, plus more for garnish
1 medium tomato, halved, seeded and diced 1 Tbsp. red wine vinegar
1 Persian cucumber or ½ English cucumber, finely diced ½ tsp. kosher salt
1 jalapeño, seeded and minced (optional)  


1. Combine all ingredients in a large glass pitcher, and chill for at least 2 hours and up to 24.

2. Taste and adjust the seasonings.

3. Ladle the gazpacho into clear drinking glasses, and drizzle a little olive oil over each.

4. Garnish with mint and serve chilled.

Serves 6.

Nutritional Information:  Calories: 130; Fat: 5g; Cholesterol: 0mg; Sodium: 170mg; Total Carbohydrates: 20g; Dietary Fiber: 3g; Sugars: 14g; Protein: 2g.

Excerpted from Stirring Up Fun with Food, by Sarah Michelle Geller and Gia Russo. Copyright © 2017 by Sarah Michelle Geller and Gia Russo. Reprinted with permission of Grand Central Life & Style. All rights reserved. Photograph by Amy Neunsinger.

In 2001, I was diagnosed with breast cancer. I wasn’t a good candidate for chemo. I took tamoxifen instead and gave my trouble to God—just as Dr. Peale suggested in his book, "Thought Conditioners". Since then I’ve remained cancer free. -Guideposts Magazine reader

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