Chunky Tomato Fruit Gazpacho

This isn’t your typical tomato gazpacho. It’s a jewel-toned bowl of summer’s best fruit and vegetables, diced fine and swimming in fresh-squeezed orange juice with basil, mint, and just enough jalapeño to make your lips tingle.

Honeydew, cantaloupe, mango, nectarines, cucumber, and ripe tomatoes all mingle together in the fridge for a couple of hours until the flavors blend into something bright, refreshing, and completely addictive.

Serve it ice-cold as a first course at a dinner party, a light lunch on a scorching afternoon, or a healthy side that steals the spotlight from whatever’s on the grill.

Chef Tips

• Dice everything uniformly small so every spoonful has a mix of fruits and vegetables in it.
• Fresh-squeezed orange juice makes a real difference here. Bottled juice tastes flat and one-note in comparison.
• Seed the jalapeño completely for mild heat, or leave a few seeds in if your crowd likes it spicy.
• Chill the serving bowls before ladling. This gazpacho is best when it’s ice cold all the way through.