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My review
Pineapple Gazpacho
USA WEEKEND columnist Pam Anderson
"Use fresh pineapple to make a tropical variation of traditionally tomato-based gazpacho."
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Ingredients
servings 130Original recipe yields 6 servings
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Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 4Most helpful
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7/17/2006
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...
9/25/2009
I added a couple of pears and pureed a portion of the red pepper,pineapple, and pears. The appearance is very enticing.
4/14/2007
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. V...
4/16/2015
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 w...