Summer Pineapple Gazpacho & Garlic Croutons

• 2 cups pineapple cubes
• 1 cup papaya, seeded and cubed
• 3 cups pineapple juice
• 5 limes, juicy
• 1/2 cup ground walnuts
• 7 kiwis, peeled and cut into wedges
• 2 cups mini ice cubes
• 2 slices of whole wheat bread, lightly toasted
• 5 garlic cloves, chopped finely
• 1 tablespoon olive oil, preferably organic extra-virgin

1. Puree the pineapple and papaya cubes in batches. Combine them thoroughly in a stainless steel bowl, streaming in the pineapple juice.
2. Halve and squeeze the limes, filtering out any seeds. Add the liquid to the bowl. Fold in the ground walnuts. Combine all of the ingredients thoroughly.
3. Pour the resulting soup into six bowls, topping each bowl with the kiwi wedges. Distribute the mini ice cubes among the bowls, as well. Serve. Alternatively, this dish may be made ahead, covered and refrigerated for 24 hours.
4. For the optional garlic croutons: Lightly heat the olive oil. Add the garlic cloves, sauteing them. Cut up the lightly toasted whole wheat bread into 1/4-inch cubes, and mix with the sauteed garlic.

pineapple cubes, papaya, pineapple juice, ground walnuts, kiwis, mini ice cubes, whole wheat bread, garlic, olive oil

Taken from food52.com/recipes/30373-summer-pineapple-gazpacho-garlic-croutons (may not work)