A bright, fresh take on traditional gazpacho with the addition of pineapple, mango, and spicy Creole shrimp.

Dole

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Recipe Summary

prep:
30 mins
additional:
1 hr
total:
1 hr 30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine vegetable juice, tomatoes, 1 cup each pineapple and mango chunks, honey and chili garlic sauce in blender or food processor container. Cover; blend until smooth.

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  • Add remaining pineapple and mango chunks and mint; pulse 2 or 3 times just to chop fruit.

  • Pour into large bowl; stir in orange juice; chill at least 1 hour.

  • Toss shrimp with Creole seasoning in large bowl to coat well. Grill over medium-high heat for 3 to 4 minutes or until pink, turning once.

  • Serve chilled gazpacho in shallow bowls. Top with cooked shrimp. Garnish with mint, if desired.

Tips

Variation: Cook shrimp in two batches, in large nonstick skillet over medium-high heat in 1 to 2 tablespoons olive oil.

Nutrition Facts

191 calories; protein 14g 28% DV; carbohydrates 32.6g 11% DV; fat 1.1g 2% DV; cholesterol 115mg 38% DV; sodium 637mg 26% DV. Full Nutrition