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layered fruit gazpacho

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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. Delicious without the sugar hangover.

I whipped up this cold fruit soup this past weekend to eat as a 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

Layered Fruit Gazpacho

Yield: 4 servings
Prep Time: 10 minutes
Total Time: 10 minutes

Adapted fromAndrew 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


  1. 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.
  2. Combine the peeled kiwi and lime juice in the clean basin of a food processor or blender. Pulse or blend until pureed. Set aside.
  3. Add the cantaloupe in the clean basin of a food processor or blender. Pulse or blend until pureed. Set aside.
  4. To layer gazpacho, gently spoon equal amounts of kiwi puree into each of four bowls or glasses. Repeat with cantaloupe puree and raspberry puree. Garnish with kiwi slices.
Nutrition Information:
Yield: 4 Serving Size: 1 serving
Amount Per Serving: Calories: 203Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 15mgCarbohydrates: 51gFiber: 12gSugar: 31gProtein: 4g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.

What’s your favorite summer dessert?

Cassie is the founder and CEO of Wholefully. She's a home cook and wellness junkie with a love of all things healthy living. She lives on a small hobby farm in Southern Indiana with her husband, daughter, two dogs, two cats, and 15 chickens.

Leave a Reply

18 Responses
    1. Cassie

      They were like that for probably 20 minutes before we dug in, with no signs of mixing. But I haven’t set them around for hours to test. 🙂

  1. Julie

    Got to make this…It would be a perfect way to break in the new food processor or blender. Yes, I broke both of the old ones. I’m shameless. Thank you Cassie! 😀

  2. I’m so ready to call it summer already. It’s so sunny and hot here already, I love it! I love the colors in this(and the color you chose for the background – so pretty all together!) Looks yummy!

  3. I’m so happy you posted this! I had heard about coconut whipped cream before but I was not 100% sure how to make it. Now I know and I’m stopping at the store on my way home for a can. Oh yes!

Meet Cassie
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Hello. My name is Cassie, and I’m a healthy home cooking expert.

I'm a Certified Holistic Nutritionist, and I've been developing healthy recipes professionally for over 15 years. Food is my love language, and my kitchen tips and nourishing recipes are my love letter to you!

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