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Craving all of the goodness of soup without the heat? We’ve got you covered! Whip up this delicious Zespri Sungold Kiwifruit Gazpacho. This super simple cold soup makes for a perfect appetizer or dinner option. Serve in individual cups for easy sharing!

Zespri Sungold Kiwifruit Gazpacho
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  • 4 Zespri SunGold Kiwifruit, peeled and quartered
  • 1 7-inch cucumber, peeled and chopped
  • 1 cup red cherry tomatoes
  • 2 7-inch celery stalks, diced
  • ½ medium white onion, chopped
  • 1 medium orange bell pepper, chopped
  • 1 tablespoon white wine vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 ½ teaspoon sea salt
  • ½ teaspoon black pepper


  1. Since there are no fluids, place all the ingredients in a blender in the order listed.
  2. Purée until they reach the desired small chunks consistency.
  3. Refrigerate for 1 hour to cool before serving.

Chef Note: The longer this sits the more flavorful the gazpacho; can stay refrigerated for up to 2 days for optimal freshness.

This recipe is courtesy of our friends at Zespri.

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