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

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Ingredients

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

Directions

Instructions Checklist
  • 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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Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutrition Facts

130.2 calories; 1.2 g protein; 22.2 g carbohydrates; 0 mg cholesterol; 4.9 mg sodium. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/28/2009
I added a couple of pears and pureed a portion of the red pepper pineapple and pears. The appearance is very enticing. Read More
(4)

Most helpful critical review

Rating: 3 stars
07/18/2006
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. Read More
(8)
4 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
07/17/2006
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. Read More
(8)
Rating: 4 stars
09/28/2009
I added a couple of pears and pureed a portion of the red pepper pineapple and pears. The appearance is very enticing. Read More
(4)
Rating: 3 stars
04/14/2007
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. Read More
(1)
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Rating: 3 stars
04/28/2015
The texture was too chunky....so I also pureed all together. I used half of a small vadalia onion and only tablespoon of basil. Probably used a little more than 2 cups of pineapple (just the whole pineapple). Very different from what I am used to eating but it is good. Not sure I'd make it again. Read More