Pineapple Gazpacho

Pineapple Gazpacho

3 Reviews 2 Pics
USA WEEKEND columnist Pam Anderson
Recipe by  USA WEEKEND columnist Pam Anderson

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

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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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Reviews (3)

Rate This Recipe
SARAHCANADA
8

SARAHCANADA

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
3

John

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

melpy
1

melpy

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.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 130 cal
  • 7%
  • Fat
  • 4.8 g
  • 7%
  • Carbs
  • 22.2 g
  • 7%
  • Protein
  • 1.2 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 69 mg
  • 3%

Based on a 2,000 calorie diet

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