Summer Fruit Gazpacho

Summer Fruit Gazpacho is so unbelievably refreshing, you’ll want to eat it every hot day you come upon. And when you find how easy it is to make, you just might actually find yourself making it all summer long!

Traditional gazpacho is a cold soup made with tomatoes and other vegetables. This version is completely different but we wanted to call it a gazpacho because we love the idea of a cold soup during these hot summer months.

The “soup” is actually made from fresh cantaloupe. We used strawberries, peaches, and blueberries for the toppings. But, you’re welcome to try it with any summer fruit you like! Kiwi, raspberries, apricots… whatever you want! You really can’t go wrong.

Catherine, our cofounder, made this soup one morning and let it chill overnight. The next day, Catherine and her kids sat on the kitchen floor armed with three spoons and an enormous bowl of this refreshing, sweet soup. There’s only one word to explain what happened at our impromptu picnic when we tried the first refreshing spoonful. De-VOURED! We finished the whole batch before the day was over.

Soup for breakfast you might ask? After taking your first taste of this one, it won’t seem at all strange to eat in the morning or any time of day you want to serve it. Especially when it’s a nutritious as this!

Summer Fruit Gazpacho

Prep Time 5 mins
Cook Time 0 mins
Servings 4 servings


  • 6 cups cantaloupe, peeled and seeded, cut into chunks
  • 1 tbsp fresh mint, chiffonade
  • 1 cup strawberries, stemed and quartered
  • 1 peach, seeded and diced
  • 1/2 cup blueberries 1
  • 1/2 cup yogurt
  • 1 tbsp honey


  • Place cantaloupe chunks into a food processor and puree.
  • In a large bowl, mix together the mint, strawberries, peach, and blueberries.
  • In a separate small bowl, combine the yogurt and honey.
  • Evenly divide the cantaloupe puree into small bowls, top with mixed fruit and add a dollop of the honey yogurt sauce on top.


* If you want to make this dish vegan, replace the yogurt and honey with soy or coconut yogurt and agave.