Salads and sangria: Salute Market toasts to summer

Cool summer soup: gazpacho at Salute. (Contributed)
Cool summer soup: gazpacho at Salute. (Contributed)

Salute Market in Palm Beach Gardens has kicked off a seasonal menu that promises to cool the swelter.

Cool eats include gazpacho, lime-spritzed watermelon-feta salad, and berry salad. Cool sips include a trio of sangrias – traditional, peach-pineapple and strawberry-basil.

Salute Market: 5530 PGA Blvd., Palm Beach Gardens; 561-425-5651;


Glorious gazpacho: coolest cure for sweltering days

You know it’s gazpacho season when a walk around the block feels like a month in the steam room.

Gazpacho not only has magical, swelter-zapping properties, it’s a diverse dish. Sip it smooth or chunky, from a bowl or glass.


You won’t need a blender for this chunky rendition. It’s a gazpacho that takes tangy notes from grapefruit. The recipe comes courtesy of our test kitchen consultant, Lenore Pinello, a catering chef and cooking instructor who owns Tequesta’s In the Kitchen cook shop.

When she suggested we make a grapefruit gazpacho for a story several years ago, I puckered at the thought. But her blend of ingredients, gently combined by hand, set the grapefruit in the sweet and spicy company of tomatoes, onions, cucumbers and Tabasco.

Chef Lenore 'supremes' grapefruit. (Palm Beach Post file)
Chef Lenore ‘supremes’ grapefruit segments for her gazpacho. (Palm Beach Post file)

The result was not only delicious, but it looked gorgeous in the bowl, all the colors of summer brightly garnished with cilantro.

Tequesta test kitchen: Chef Lenore Pinello gathers ingredients for a killer gazpacho. (Palm Beach Post file)
Tequesta test kitchen: Chef Pinello gathers ingredients for a killer gazpacho. (Palm Beach Post file) 

Chunky Grapefruit Gazpacho

Recipe by Chef Lenore Pinello, In The Kitchen, 389 Tequesta Dr., Tequesta; 561-747-7117.

Serves: 4

1 grapefruit, sectioned
2 oranges, sectioned
1 cup tomato, chopped
1/2 cup green bell pepper, chopped
1/4 cup cucumber, peeled and chopped
2 tablespoons purple onion, chopped
2 tablespoons fresh cilantro, chopped
2 cloves garlic, minced
1/2 cup tomato juice
2 tablespoons lime juice
1 teaspoon Tabasco sauce
Salt and pepper to taste

1. Coarsely chop grapefruit and orange sections and place in a large bowl.

2. Gently fold in remaining ingredients and chill for 4 hours. Serve chilled.

Big bowl of sunshine: Chunky Grapefruit Gazpacho. (Palm Beach post file)
Big bowl of sunshine: Chunky Grapefruit Gazpacho. (Palm Beach post file)