Fruit Gazpacho

This is ideal for brunch, or for a hot weather luncheon when the fruits are at their peak. Makes a lot.

Fruit Gazpacho
Makes 10 8-oz. servings

3 cups blueberries
21/2 lbs. sliced peaches
11/2 qt. strawberries
1 honeydew melon, peeled, seeded and cut into chunks
1 cantaloupe, peeled, seeded and cut into chunks
1 pineapple, peeled, cored, and cut into chunks
21/2 lbs. seedless grapes
2-3 kiwi fruit, peeled
1/2 cup sweetened cranberry juice
1/2 cup. orange juice
1/2 cup key lime juice
1/2 cup honey
1/2 bunch fresh cilantro, chopped

In batches, coarsely chop (do not purée) all fruit in a food processor. Place soup in a large bowl. Add juices and honey, and mix well. Garnish soup with cilantro. (Don't leave this out-- it keeps the soup from being too sweet)