Philip Anderson: Hi! I am Chef Philip Anderson, Harris Teeter executive chef, and we are going to make a Raspberry Gazpacho, using fruits instead of vegetables. I've got a 10 ounce bag of organic frozen red raspberries. I've got a pint-and-a-half of the fresh raspberries, four leaves of mint that I have shuffled out, some lime juice, three tablespoons of lime juice, and then we've a couple of the each, pineapple, cantaloupe, and honeydew. We have seltzer water too.
To get started, we're just going to puree the raspberries together, and then we'll pour it into the bowl, add the other fruits and the liquids, and it will be as simple as that. So, let's do that.
Put the raspberries, I will not use all of these, and I will use all of these. And then, I will cut this open, and then we are going to -- ten seconds in the blender without lime. You can take a spatula and clean that up. And then, we are going to put the liquids in, and then the other fruits. Okay. And the next step is to grab a spoon in and stir that around. I am going to garnish this, put these leaves. There you have it, Raspberry gazpacho, enjoy it.