This chilled gazpacho by Claire Thomas of Kitchy Kitchen is pretty much the perfect summer soup (no, that’s not an oxymoron!). Filled with tropical fruits like mangoes and pineapples and a spicy habañero pepper kick, it’s like a vacation in a bowl. Keep this recipe  – which is completely raw! – on hand once September rolls around to beat the post-vacay blues…

I’m a huge fan of gazpacho. Gazpacho is easy to make, can sit in your fridge, is refreshing on a hot day and is so light. You can’t feel guilty eating a big bowl of gazpacho. It’s also exceedingly flexible, so you can play with the flavor profile however you like. Today I’m going with big, bright flavors like mango and pineapple punctuated by habanero heat.

Makes 1 1/2 quarts


6 cups tomatoes (preferably ripe yellow or red ones), chopped
1 Tbsp kosher salt
1 1/2 cups cucumber, peeled, chopped
2 carrots, peeled and roughly chopped
1/2 habanero, sliced
2 cups fresh pineapple, finely chopped
1 cup mango
2 large garlic cloves
1 Tbsp olive oil (for garnish)


Dice and salt the tomatoes with 1 tablespoon salt, let them sit for at least 10 minutes.

In a blender, blend the tomatoes. Strain and throw away the pulp. To the blender, add the rest of the ingredients and the tomato liquid. Puree.

Chill and garnish with olive oil or leftover pineapple.

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