Musky Mellow Gazpacho

Gazpacho started out in Spain as a bread-based soup but has evolved into a tomato-based soup with a kind of chopped-up salad in it. My version takes advantage of the common tropical practice of using fruits as vegetables when they're underripe. I use papayas and avocados, both of which have a rich kind of muskiness that is cut by the acidity of the tomato and lime juices.

6 cups tomato juice
2/3 cup papaya juice (you may substitute mango or pineapple juice)
2 slightly underripe papayas, peeled, seeded, and diced medium (you may substitute slightly underripe mangoes)
2 avocados, peeled, pitted, and diced medium
1/2 red bell pepper, diced small
1/2 green bell pepper, diced small
1/2 red onion, diced small
3 tablespoons lime juice (about 1 1/2 limes)
4 dashes Tabasco sauce
3 tablespoons chopped fresh cilantro
Salt and freshly cracked black
pepper to taste

In a large bowl, mix all the ingredients gently. Allow to stand, covered and refrigerated, for at least 2 hours–4 to 6 hours is ideal. Will keep for up to 4 days, covered and refrigerated. Serves 4 as appetizer.

From: Big Flavors of the Hot Sun by Chris Schlesinger and John Willoughby