Fruit Gazpacho

• 2 cups tomato puree
• 3 cups freshly squeezed orange juice
• 2 teaspoons sugar
• Grated zest of 1 orange
• Grated zest of 1 lime
• 2 cups diced cantaloupe
• 2 cups diced honeydew melon
• 1 mango, peeled and diced
• 1 apple, peeled and diced
• 1 cup fresh blueberries
• 1 cup halved green or red seedless grapes
• Fresh strawberries, hulled and cut in half, for garnish 1 or 2 kiwis, peeled and sliced (garnish)

1. Combine tomatoe puree, orange juice, sugar, orange and lime zests, cantaloupe, honeydew and mango in a large bowl.
2. Process half the mixture in a food processor fitted with a steel blade or a blender until smooth.
3. Stir the pureed fruits into the remaining fruit mixture.
4. Stir in apple, blueberries and grapes.
5. Refrigerate covered for several hours.
6. Ladle soup into bowls.
7. Garnish each serving with strawberry halves and kiwi slices.

tomato puree, freshly squeezed orange juice, sugar, orange, lime, cantaloupe, honeydew melon, mango, apple, fresh blueberries, grapes, fresh strawberries

Taken from cooking.nytimes.com/recipes/9960 (may not work)