Gazpacho with Berries and Nectarines
This fruity spin on the traditional Spanish summer soup gazpacho is rich in antioxidants from the tomatoes and berries, which help protect the body against free radical damage.
If you don't have raspberries, strawberries are a great substitute.
Rinse raspberries and pat dry. Rinse nectarines, remove pits and cut flesh into slices. Set a few raspberries and a few nectarine slices aside for garnish.
Remove crust from bread and soak in a bowl of water. Peel and finely chop onion and garlic. Blanch tomatoes in boiling water, then peel, halve, remove seeds and coarsely chop. Rinse and halve cucumber lengthwise and remove seeds. Rinse and halve peppers and remove seeds and ribs. Cut cucumber and peppers into large pieces. Rinse, trim and cut scallions into large pieces.
Squeeze bread to remove liquid and place in a blender. Add onion, garlic, tomatoes, peppers, cucumber, and scallions. Add about half the ice, the raspberries, and nectarines. With the motor running, gradually add 1 cup cold water until soup is desired consistency. Add vinegar and oil and season with salt and cayenne pepper.
Refrigerate gazpacho at least 1 hour before serving. Season again to taste and divide among small bowls. Add remaining ice, along with reserved raspberries and nectarine slices. Serve garnished with mint.