Tropical Gazpacho Fruit Soup Puerto Rico Recipes

TROPICAL GAZPACHO FRUIT SOUP (PUERTO RICO)

Steps:

• Puree raspberries in a blender or food processor, then pass the puree through a sieve to remove the seeds.
• In a non-reactive bowl, combine raspberry puree with sparkling water & sugar, then add lemon juice, papaya, mango, kiwi & pineapple.
• Refrigerate 1 hour before serving, garnished with the ginger.

TROPICAL GAZPACHO

Steps:

• Working in batches, place mangoes, cucumbers, buttermilk, lime juice, and vinegar in a blender; puree until smooth. Season with salt and, if using, hot sauce. Refrigerate until chilled, about 1 hour. Serve gazpacho with lime wedges and basil, if desired.

FRUIT GAZPACHO

Steps:

• Combine tomatoe puree, orange juice, sugar, orange and lime zests, cantaloupe, honeydew and mango in a large bowl. Process half the mixture in a food processor fitted with a steel blade or a blender until smooth. Stir the pureed fruits into the remaining fruit mixture.
• Stir in apple, blueberries and grapes. Refrigerate covered for several hours.
• Ladle soup into bowls. Garnish each serving with strawberry halves and kiwi slices.

TROPICAL FRUIT SOUP

Steps:

• In a blender container, combine all ingredients, except the yogurt.
• Blend until smooth.
• Pour into a bowl and add yogurt.
• Beat with a fork or wire whisk until smooth.
• Chill several hours.
• Serve Cold. Whisk before serving.
• NOTE: preparation time and cooking time does NOT include chilling time.