Grapefruit Gazpacho by Chef John Luzader

Harvesting Hope... Empowering Dreams

Harvesting Hope... Empowering Dreams

Then Iskashitaa came, and I thought, Finally, the one I have imagined will come, has come. Then I met volunteers Susan and Balamani (many other volunteers that help my family not just me), and things kept getting better. It made me want to volunteer. When I won a scholarship I had the opportunity to give a part of the money to a nonprofit- I gave it to Iskashitaa
— Hari Nepal, Bhutan


  • 2 gleaned grapefruit, sectioned and cut into small bite size
  • 2 local oranges, sectioned and cut into small bite size
  • 1/2 cup green bell pepper, chopped
  • 1/2 cup cucumber, peeled and chopped
  • 1 tbsp purple onion, chipped
  • 1 tbsp lime juice using Iskashitaa's Calamondin Limes
  • 1 tsp tabasco sauce (optional) or 1/4 Red Chili Flake instead of Tabasco
  • 1 cloves garlic, minced fine
  • 1 cup tomato juice (fresh if possible)
  • 1./4 cup vegetable broth
  • 1 tbsp fresh cilantro, chopped
  • 1 tbsp purple onion, chopped
  • salt and pepper to taste
  • 1 & 1/2 cup tomato, chopped
  • 1/4 cup tomatillo, chopped


  • use Iskashitaa Fresh Locally harvested ingredients whenever and wherever possible.
  • Combine all ingredients and refigerate overnight in a non-corrosive container.
  • Garnish at service with Fresh diced Avocado, Diced Red Onion, and a fresh sprig of Cilantro with whole Calamondins on the Table. Serves 8.

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