This recipe tries to preserve the traits of a traditional gazpacho while adding the intoxicating fruit flavors of raspberries and nectarines. For a picnic on a hot summer day, I like to pack the thoroughly chilled soup into pint glass Mason jars and put them in my cooler.

Ingredients:

4 cups red raspberries
6 nectarines, peeled and diced
1 bunch scallions, thinly sliced
1 yellow bell pepper, seeded and diced small
1 orange bell pepper, seeded and diced small
1 long English cucumber, diced small
2 ripe tomatoes, finely diced
3 cloves garlic, minced
1/4 cup extra-virgin olive oil
2 tablespoons raspberry vinegar
6 cups V-8 Splash juice (or any fruity juice blend)
Pulp from 1 passion fruit (optional)
6 cups tomato juice
1 cup fresh bread crumbs
Juice of 2 fresh limes
1/2 bunch fresh cilantro, chopped
1/2 teaspoon green Tabasco sauce
Kosher salt and freshly ground black pepper, to taste

Directions:

In a very large and deep bowl, combine the raspberries, nectarines, scallions, yellow and orange peppers, cucumber, tomatoes, garlic, olive oil, vinegar, V-8 Splash, passion fruit if using, tomato juice, bread crumbs, lime juice, cilantro, Tabasco sauce, salt, and pepper and stir well.

Pour 1 quart of the soup into a blender. Puree until the texture is mostly smooth, but a few chunks remain. Return to the bowl and stir to incorporate. Cover the bowl and refrigerate for at least 3 to 4 hours before serving.

For a dramatic presentation, ladle the soup into chilled large red wine goblets. Top with fresh raspberries and a slice or two of freshly cut nectarine.

Makes 8 to 10 servings.