Two-Colored Fruit Gazpacho
Fat 0.9 g
Saturated fat 0 g (3.7% of calories from fat)
Protein 2.4 g
Carbohydrate 52.1 g
Cholesterol 0 mg
Fiber 9.7 g
This recipe is from The Healthy Kitchen – Recipes for a Better Body, Life, and Spirit (Hardcover) by Andrew Weil, M.D. and Rosie Daley (Knopf)
What is more pleasurable to eat than a fruit soup? This isn’t only great to eat; it is good to look at because of the color. This gazpacho will cool you and your friends and family off on any warm afternoon.
Food as Medicine
The benefit of whole fruits (and vegetables) to cardiovascular health is incontrovertible. In a 2003 study, those who ate the most fruit were shown to have a 40 percent lower risk of stroke than those who consumed the least fruit. Kiwis are particularly heart-healthy, and may reduce triglyceride levels as well as blood clot risk. Kiwis are rich in heart- and blood vessel-protective vitamins and minerals such as vitamin C, potassium, copper, magnesium and vitamin E.
1 1/2 pints fresh raspberries (about 3 1/2 cups)
20 ounces packaged unsweetened frozen raspberries, defrosted
3 tablespoons sugar
16 ounces lime-flavored sparkling water
6 fresh mint leaves, cut into thin strips
5 kiwi fruits, peeled
2 or 3 tablespoons freshly squeezed lime juice
1 cup finely diced honeydew melon
1 cup finely diced cantaloupe
Process the raspberries and sugar in a food processor until they are smooth. Strain the raspberry puree through a colander to trap the seeds and transfer it to a big bowl. Add the sparkling water and mint and stir.
Process the kiwis and the lime juice in the food processor until smooth. Pour equal amounts of the raspberry puree into each of 6 small, chilled soup bowls. Pour equal amounts of the kiwi-lime juice puree in the middle of the raspberry purée in each of the 6 bowls. Sprinkle equal amounts of the honeydew melon and the cantaloupe into each soup bowl.
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