Pineapple Gazpacho

3 Reviews

“Use fresh pineapple to make a tropical variation of traditionally tomato-based gazpacho.” - by USA WEEKEND columnist Pam Anderson

Directions

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.)

Nutrition

Amount Per Serving (6 total)

Calories
130 cal
7%

Fat
4.8 g
7%

Carbs
22.2 g
7%

Based on a 2,000 calorie diet

Reviews (3)

Rate This Recipe

SARAHCANADA

Jul. 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..." See more 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

Sep. 28, 2009

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

melpy

Apr. 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 sp..." See moreicy at first. Chill for best results."

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