Two-Color Fruit Gazpacho

• 1 12 pints fresh raspberries (about 3 1/2 cups)
• 20 ounces frozen unsweetened raspberries, defrosted
• 3 tablespoons sugar
• 16 ounces lime-flavored sparkling water
• 6 fresh mint leaves, cut into thin strips
• 5 kiwi fruits, peeled
• 6 tablespoons fresh lime juice
• 1 cup honeydew melon, finely diced
• 1 cup cantaloupe, finely diced

1. Process the raspberries and sugar in a food processor until they are smooth.
2. Strain the raspberry puree through a colander to trap the seeds; transfer puree to a big bowl.
3. Add the sparkling water and mint and stir.
4. Process the kiwis and the lime juice in the food processor until smooth.
5. Pour equal amounts of the raspberry puree into each of 6 small, chilled soup bowls.
6. Pour equal amounts of the kiwi-lime juice puree in the middle of the raspberry puree in each of the 6 bowls.
7. Sprinkle equal amounts of the honeydew melon and cantaloupe into each soup bowl.

fresh raspberries, unsweetened raspberries, sugar, limeflavored sparkling water, mint, kiwi fruits, lime juice, honeydew melon, cantaloupe

Taken from www.food.com/recipe/two-color-fruit-gazpacho-196838 (may not work)