Pineapple Gazpacho recipe

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Ingredients

2 cups fresh pineapple in 1/4-inch dice
2 cups pineapple juice
2 tablespoons extra virgin olive oil
1 seedless cucumber, cut into 1/4-inch dice
1 small red bell pepper, seeded and cut into 1/4-inch dice
1 small onion, cut into 1/4-inch dice
2 medium garlic cloves, minced
1 small jalapeno pepper, seeded and minced
3 tablespoons fresh lime juice
2 tablespoons chopped fresh parsley, basil or cilantro
Salt and freshly ground black pepper

Nutrition Info

130.2 calories
carbohydrate: 22.2 g
cholesterol: : -
fat: 4.8 g
fiber: 1.7 g
protein: 1.2 g
saturatedFat: 0.7 g
servingSize: -
sodium: 4.9 mg
sugar: 15.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Process 1/2 cup of pineapple, along with the juice and oil, in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving.)

Recipe Yield

6 servings

Recipe Note

Use fresh pineapple to make a tropical variation of traditionally tomato-based gazpacho.

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