Pineapple Gazpacho

Pineapple Gazpacho

4

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

Ingredients

servings 130 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 130 kcal
  • 7%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 22.2g
  • 7%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 5 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

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  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.)

Footnotes

  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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Reviews

4
  1. 4 Ratings

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This recipe was all right. The taste was really good, but the texture was kind of a turn off. So I ended up throwing it all in the blender and pureeing it. Consistency is much better. I used...

I added a couple of pears and pureed a portion of the red pepper,pineapple, and pears. The appearance is very enticing.

This is about a 3.5 or so. Tasty. I also pureed all the ingredients as I despise chunky gazapachos. I strained it as well and then then added back about half of the pulp to the liquid portion. V...

The texture was too chunky....so I also pureed all together. I used half of a small vadalia onion and only tablespoon of basil. Probably used a little more than 2 cups of pineapple (just the w...