Strawberry Melon Gazpacho

Strawberry Melon Gazpacho

Traditionally made with tomatoes, this refreshing twist on an old favorite can be served as a dessert soup at the end of a hearty meal or as part of a brunch buffet.

Ingredients:

2 cups (1-inch cubes) cantaloupe
2 cups (1-inch cubes) seedless watermelon
1 cucumber, peeled, seeded and chopped
1 pound organic strawberries, hulled, divided
1 tablespoon fresh lime juice

Method:

Place cantaloupe, watermelon, cucumber, half of strawberries, and lime juice in a food processor and blend until puréed. Chop remaining strawberries and stir into the soup. Refrigerate until chilled.

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