Fruity Gazpacho

1. 1

   Place the melon, 2 cups of the grapes, half the avocado, half the cucumber, half the green papper, the Serrano Chili, the lime rind, lime juice, basil, dill and parsley into a food processor.

2. 2

   Process until smooth.

3. 3

   Pour into a large bowl.

4. 4

   Cut the remaining 1/2 cup grapes into quarters and add to the bowl.

5. 5

   Dice the remaining avocado, cucumber and green pepperand add to the bowl.

6. 6

   stir in the scallions and white wine vinegar.

7. 7

   Season with salt and pepper and hot pepper sauce (if using).

8. 8

   Cover and refrigerate for at least 2 hours, or up to 24 hours.

9. 9

   For a pretty presentation, reserve some of the chopped green onions and sprinkle over each serving.

No nutritional information available.

No additional tips available.