Chef's Corner
Tropical Gazpacho

Gazpacho's origins are from the beautiful region of Andalusia in southern Spain. It was considered a liquid salad that consisted of ripe tomatoes, bell peppers, garlic, cucumbers and bread soaked in olive oil, vinegar and cold water.  Using some of the same ingredients mixed with the seasons fresh fruit bring a burst of light flavor that is perfect for a refreshing appetizer or lunch.

Eating fruits and vegetables in season have a host of benefits for your body, your wallet and your community. Buying fresh from local farmers help support the community and also ensure that you are getting the freshest of produce.  All the fruits and the cucumber in this dish are a great source of fiber, contain powerful antioxidants and in the case of coriander, considered an aphrodisiac with medicinal properties. A perfect combination of health and vibrancy to grace your table!

Tropical Gazpacho-Serves 6


 1cup      cucumber

1 cup      mango

1pint       blueberry

2 cup      strawberries

1 Tbl      coriander or mint-ground or chopped          

2 Tbl      white rice vinegar

1.5 oz     extra virgin olive oil

½  cup    whole grain French bread-cubed

2  cup    orange juice


  1. On high heat, mix the orange juice and coriander seeds until boiling, then turn it off and let it infusing until cool.
  2. Prepare a marinade with the oil, fruit, bread and vinegar. Slightly macerate fruit to release juices. Let it sit for 2 hours in the refrigerator.
  3. Strain the orange juice and process all the ingredients in a blender until a creamy consistency is reached.
  4. Refrigerate at least 3 hours before serving.