Tropical Gazpacho

Tropical Gazpacho

Serves 6

This tropical riff adds freshly chopped pineapple and mango along with pineapple juice to the tomatoes, cucumber, red and green bell peppers, red onion, cilantro and lime of the classic chilled soup.

  • 2 cups tomato juice
  • 1 1/2 cups pineapple juice
  • 1 mango, peeled and coarsely chopped
  • 1 1/4 cups chopped pineapple
  • 1 small cucumber, peeled, seeded and finely chopped
  • 1/2 cup finely chopped red bell pepper
  • 1/2 cup finely chopped green bell pepper
  • 1/3 cup finely chopped red onion
  • 1/3 cup finely chopped fresh cilantro
  • 2 tablespoons lime juice
  • 1/2 teaspoon lime zest
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon hot sauce
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Combine the tomato juice, pineapple juice, mango and pineapple in a blender and pulse 5 to 8 times, or until just combined; the mixture should be slightly chunky. Transfer pineapple mixture to a large non-metallic bowl. Stir in cucumbers, bell peppers, onions, cilantro, lime juice, zest, salt and hot sauce. Cover and refrigerate for at least 2 hours, or overnight. Ladle gazpacho into bowls and serve.

Nutritional Info: 
Per Serving:100 calories (5 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 430mg sodium, 25g carbohydrate (3g dietary fiber, 19g sugar), 2g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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