Pineapple Gazpacho

Pineapple Gazpacho

4
USA WEEKEND columnist Pam Anderson 0

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

Ingredients {{adjustedServings}} servings 130 cals

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

  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.)
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See how to make a 5-star pineapple upside-down cake.

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See how to make simple pineapple fried rice using common pantry items!

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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Sarah Kurtz
7/17/2006

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 fresh cilantro, as that is what I had around the house. It was very refreshing, but I don't know if I'll make it again.

John P Rouane Jr
9/28/2009

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

melpy
4/14/2007

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. Very spicy at first. Chill for best results.