Can we just go ahead and declare it summer?
I mean, I know we’re still a good month off from the summer solstice and still a few weeks away from the unofficial start of summer—Memorial Day—but it certainly feels summer-y here. And I’m ready to embrace it. I’ve got my shorts out, my flippy-floppies on and a year’s supply of gin and tonic water. Let’s do this.
There are a lot of things I love about summer. I love to be in the water. I love
grilling watching Babyface grill. I love green grass and summer flowers. I love tank tops and sundresses. I, obviously, love gin and tonics. Summer is my jam. But probably the thing I love the most about summer is the food. It’s so light and refreshing. The heat and humidity make heavy foods positively unappetizing. You’d get some strange looks if you served a big entrée salad at a dinner party in December, but in the heat of summer? It’s perfect.
The same philosophy applies to summer desserts. You guys know that I’m head-over-heels in love with chocolate, but even my chocolate-loving soul has space to embrace the fruit-based desserts of summer. Sweetness without heaviness. Delectable without being sinful. Delicious without the sugar hangover.
I whipped up this cold fruit soup this past weekend to eat as a light dessert, but you could easily serve it as a big part of breakfast or as a mid-summer afternoon snack. If you want to add a touch more decadence, try dolloping with a small amount of whipped coconut milk.
My fruit gazpacho (such a fun word, amirite?) has three, brightly-colored, fruit-based layers. I went with kiwi, cantaloupe and raspberry, but really, the possibilities are only limited by what fruits are available to you. This combo was absolutely perfect after spending all day out in the sun watching my nephew and niece play t-ball and softball.
Of course, it’s a total bonus that summer desserts are chock-full of goodness. Vitamins, minerals and antioxidants galore, it’s hard to beat fruit-based desserts when it comes to health factors. For example, just the kiwis alone in this soup are health rockstars. Kiwis are rich in vitamin C, potassium, copper, magnesium and vitamin E, all which help protect the heart and blood vessels. Not into kiwis? Well any fruit you use is a good plan, because studies show that people with a diet rich in whole fruits have up to a 40% lower risk of stroke over those people who consumed little to no fruit.
Fruit is good!
Layered Fruit Gazpacho
Prep Time: 10 minutes
Cook Time: 0 minutes
Makes: 4 servings
Adapted from: Andrew Weil
- 10 ounces frozen raspberries, thawed
- 2 tablespoons honey
- 12 ounces unsweetened lemon-lime sparkling water
- 5 kiwis, peeled
- 1 teaspoon lime juice
- 1 cup roughly chopped cantaloupe
- 4 kiwi slices, for garnish
- In the basin of a food processor or blender, combine raspberries and honey. Pulse or blend until pureed. Strain raspberry puree through a fine mesh sieve and discard seeds. Mix in lemon-lime sparkling water and set aside.
- Combine the peeled kiwi and lime juice in the clean basin of a food processor or blender. Pulse or blend until pureed. Set aside.
- Add the cantaloupe in the clean basin of a food processor or blender. Pulse or blend until pureed. Set aside.
- To layer gazpacho, gently spoon equal amounts of kiwi puree into each of four bowls or glasses. Repeat with cantaloupe puree and raspberry puree. Garnich with kiwi slices.