5 peeled kiwis
1 tsp lime juice
10 oz. thawed frozen raspberries
2 tablespoons honey
12 oz unsweetened lemon-lime sparkling water
1 C roughly chopped cantaloupe
4 kiwi slices, for garnish
Combine the kiwi and lime juice in a food processor and puree. Set aside.
Place raspberries and honey into a clean food processor and puree. Strain through a fine mesh sieve to discard seeds. Add in sparkling water, mix and set aside.
Add the cantaloupe in the clean food processor and puree. Set aside.
To layer gazpacho, gently spoon equal amounts of kiwi puree into each of four bowls or glasses. Repeat with raspberry puree and cantaloupe puree. Top with fruit slices.