Two-Color Fruit Gazpacho

1. 1

   Process the raspberries and sugar in a food processor until they are smooth.

2. 2

   Strain the raspberry puree through a colander to trap the seeds; transfer puree to a big bowl.

3. 3

   Add the sparkling water and mint and stir.

4. 4

   Process the kiwis and the lime juice in the food processor until smooth.

5. 5

   Pour equal amounts of the raspberry puree into each of 6 small, chilled soup bowls.

6. 6

   Pour equal amounts of the kiwi-lime juice puree in the middle of the raspberry puree in each of the 6 bowls.

7. 7

   Sprinkle equal amounts of the honeydew melon and cantaloupe into each soup bowl.

* Per serving · 4 servings · Values may vary.

No additional tips available.