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Photo of Pineapple Gazpacho by USA WEEKEND columnist Pam Anderson

Pineapple Gazpacho

Rated as 3.25 out of 5 Stars
4 made it  |  4 reviews   |  2 photos

Recipe by:

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

servings 130
Original recipe yields 6 servings

Directions

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  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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Footnotes

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

Nutrition Facts


Per Serving: 130 calories; 4.8 22.2 1.2 0 5 Full nutrition

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Reviews

Read all reviews 4
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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...

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

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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. V...

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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 w...

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