Fruit Gazpacho

No foolin' -- this is a great cold soup to enjoy as the weather is getting warmer, and just one of the many delicious recipes you'll find in Eat Raw, Eat Well.

Fruit Gazpacho
from Eat Raw, Eat Well (p. 110) with notes by K2

2 cups chopped hulled strawberries
1 cup frozen raspberries (see Tips)
1 cup frozen blueberries
1 cup chopped kiwifruit
1 cup coconut water (see Tips)
1/4 cup freshly squeezed lime juice*
1/4 cup fresh mint leaves
pinch fine sea salt

In a food processor fitted with the metal blade, pulse strawberries, raspberries, blueberries and kiwi until chopped and broken down (it is important to keep the texture at this point). K2: I was a little too enthusiastic so lost some of my texture.

Add coconut water, lime juice, mint and salt.  Pulse to combine.

Serve immediately or cover and refrigerate up to 3 days.

TIPS

(from page 110) You may use any blend of frozen fruit in this recipe. I also like using blackberries, gooseberries or cherries. When making this soup, make sure to use at least 2 cups frozen berries to give the soup body.  K2: I used a frozen berry mix that had blackberries, black raspberries, blueberries and cherries. 

(from page 21) Coconut water, which is the watery liquid inside a young coconut, is nature's electrolyte replacer. It is full of naturally occurring salts and sugars, which help to regulate many bodily functions. It is also a great source of potassium. The best kind is straight from a young organic coconut, but if that is not available the next best thing is pure organic coconut water in cans not lined with biphenol A (BPA) or Tetra Paks. If you're purchasing coconut water, look for high-quality products that don't contain additives or preservatives (many prepared coconut waters have added sugar and other ingredients).

* two small limes will yield 1/4 cup fresh squeezed juice