Fruit Gazpacho

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
75
protein 
1 g
sodium 
264 mg
carbohydrates 
19 g
fat 
Trace
fiber  
2 g
cholesterol 
0 mg
Servings 
8 (¾ cup ea.)
Ingredients 

3¾ cups chopped cantaloupe, juiced
¼ tsp minced serrano chili
½ tsp minced lemon grass
2 Tbsp fresh chopped cilantro
½ cup peeled and diced cantaloupe
¾ cup peeled and diced peaches
½ cup peeled and diced watermelon
½ cup peeled and diced cucumber
¼ cup peeled and diced tomato
½ cup peeled and diced mango
¼ cup fresh lime juice
½ tsp sea salt
2 Tbsp minced crystallized ginger
1¼ tsp chopped fresh basil
8 tsp chopped mint

Instructions 
  1. Juice first cantaloupe and combine with chili, lemon grass and cilantro. Place in refrigerator and chill for at least 2 hours or overnight.
  2. Combine juice with remaining ingredients except for mint. Measure ¾ cup into each bowl. Garnish with 1 teaspoon mint.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.