Fruit Minestrone

• 2 cups tomato juice
• 2 cups watermelon juice
• 2 ounces pineapple juice
• Juice of two lemons
• Juice of three oranges
• Honey to sweeten
• 1/2 cup brunoise melon
• 1/2 cup bruonise cantaloupe
• 1/2 cup brunoise mangos
• 1/2 cup brunoise papaya
• 1/2 cup brunoise pineapple
• 1/2 cup brunoise peaches
• 1/4 cup brunoise carrots, blanched
• 1/4 cup brunoise celery
• 1 cup ditalini pasta, cooked al dente
• 1/2 cup chiffonade of mint

1. In a mixing bowl, whisk the tomato juice, watermelon juice, pineapple juice, lemon juice and orange juice together.
2. Sweeten the liquid with honey.
3. Chill the liquid for 2 hours.
4. In a mixing bowl, toss the remaining ingredients together.
5. Ladle the liquid into a shallow bowl.
6. Garnish the soup with the fruit mixture.

tomato juice, watermelon juice, pineapple juice, lemons, three oranges, honey, brunoise melon, bruonise cantaloupe, brunoise mangos, brunoise papaya, brunoise pineapple, brunoise peaches, brunoise carrots, brunoise celery, ditalini pasta, chiffonade of mint

Taken from www.foodnetwork.com/recipes/emeril-lagasse/fruit-minestrone-recipe.html (may not work)