Green Grape Summer Gazpacho

Chilled soup or frozen pops? Either way, this luscious summer food is yummy and gets high marks for minerals, vitamin C, and its lower FODMAPs status (which means it’s easier to digest). Naturally sweet rather than spicy, it’s an easy way to help kids enjoy foods they might not otherwise eat. Organic ingredients will reduce glyphosate and pesticides while increasing nutrient content – splurge on those where you can. If your kids are super sensitive to textures, you can cut cucumbers lengthwise, then use a melon ball scoop to remove the seeds before blending.

Green Grape Summer Gazpacho

Print Recipe

Flexible to format as frozen pops, slushies, or chilled soup. Adjust texture to your kids' preferences.

• CourseMain Dish, Side Dish

Servings	Prep Time
6-8 servings	20 minutes

Cook Time	Passive Time
0 minutes	4 hours

Servings Prep Time 6-8 servings 20 minutes

Cook Time Passive Time 0 minutes 4 hours

Green Grape Summer Gazpacho Print Recipe Flexible to format as frozen pops, slushies, or chilled soup. Adjust texture to your kids' preferences. CourseMain Dish, Side Dish Servings Prep Time 6-8 servings 20 minutes Cook Time Passive Time 0 minutes 4 hours Servings Prep Time 6-8 servings 20 minutes Cook Time Passive Time 0 minutes 4 hours

Ingredients

• 1 cup seedless green grapes
• 1 cup honeydew melon chunks
• 1 soft ripe avocado peeled and pitted
• 1 medium cucumber peeled and coarsely chopped
• 1/2 cup chopped green bell pepper
• 1/3 cup coarsely chopped celery
• 1/2 cup chopped scallions
• 12 ounces white grape juice unsweetened, no added sugars
• 1/2 whole fresh lime, cut in chunks clean skin and remove seeds
• 3 Tablespoons minced fresh mint leaves
• 1/4 teaspoon salt
• pepper to taste

Servings: servings

Instructions

1. In a blender, VitaMix or food processor, puree the fruit, vegetables, and lime. Add white grape juice only as needed to keep the mixture flowing. Depending on your family's preference, make this either uniformly smooth (great for freezing or slushy drinks on hot days) or leave it more coarse/chunky (traditional gazpacho texture).

   
2. For frozen pops, use popsicle forms or paper dixie cups with popsicle sticks inserted. Place in freezer x four hours or until frozen.
3. For chilled soup/gazpacho, transfer the mixture to a bowl. Stir in the remaining grape juice and mint. Season to taste with salt and pepper if desired. Chill for at least 4 hours, or freeze as desired.
4. When ready to serve, garnish with mint leaves and a few shavings of lime zest.

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