Orange Gazpacho

Orange Gazpacho

(makes 6 servings)

2 large ripe tomatoes, peeled, seeded, and finely chopped
1 medium cantaloupe, seeds and rind removed and finely chopped
1 large cucumber, peeled, seeded, and finely chopped
1 large onion, chopped
1 medium yellow bell pepper, chopped
1 red bell pepper, chopped
2 jalapeño chile pepper, seeded and minced
1 large clove garlic, minced
1/4 cup chopped fresh cilantro, plus additional for garnish
grated zest of 1 large orange
grated zest of 1 lime
1 1/2 cups fresh orange juice
3 tablespoons fresh lime juice
salt (optional) and freshly ground pepper to taste
6 small scallions, trimmed with 2 inches green (optional)

  1. In a food processor or by hand, finely mince together tomatoes, cantaloupe, cucumber, onion, bell peppers, jalapeño, garlic, and 1/4 cup of the cilantro.
  2. Place in large plastic container with sealing lid. Add orange and lime zests and stir in orange and lime juices. Season with salt (if using) and pepper to taste. Place remaining cilantro in a small self-sealing plastic bag.
  3. Chill for at least 1 hour. Transport cold to picnic site and lade into small mugs. Garnish with additional cilantro and add a scallion to each serving for a swizzle stick.

Per serving: 111 calories (6% calories from fat), 3 g protein, 1 g total fat (0.2 g saturated fat), 26 g carbohydrates, 4 g dietary fiber, 0 cholesterol, 19 mg sodium
Diabetic exchanges: 1 1/2 carbohydrate (1 fruit, 2 vegetable)