Grilled Fruit Gazpacho with Avocado Goat Cheese Crouton Recipe

Gazpacho:
1 DEL MONTE GOLD^® EXTRA SWEET PINEAPPLE
2 Mangoes
1 Cup Plain Yogurt
2 Whole Shallots
2 Garlic Cloves
2 Tablespoons Olive Oil
3 Tablespoons Honey
2 Tablespoons Mint

Stone Fruit Salsa:
1 Del Monte^® Peach
1 Del Monte^® Nectarine
1 Del Monte^® Pear
1 Del Monte^® Apple
2 Tablespoon Mint
1 Tablespoon Honey
2 Tablespoon Lime Juice

Avocado Goat Cheese Crouton:
1 Del Monte^® Hass Avocado
2 oz Goat Cheese  
1 small French Baguette

Gazpacho:
Peel and core the pineapple and mango. Slice into 1/4 " slices and grill. Saute shallots and garlic in olive oil until golden and soft. Cool. Combine fruit, shallots, garlic and yogurt in blender and puree until smooth. Add honey and julienned mint. Puree lightly. Serve chilled with salsa and crouton.

Stone Fruit Salsa:
Small dice all fruit into 1/4 " dice. Toss all fruit together with honey and lime juice. Mix in julienned mint. Use to top your gazpacho.

Avocado Goat Cheese Crouton:
Combine the flesh of avocado and goat cheese. Add salt and pepper to taste. Slice thin slices from bagette and brush with olive oil, salt and pepper and toast in the oven. When warm from the oven, rub with a garlic clove. Pipe or place a dollop of avocado spread on crouton and serve with gazpacho.