New this month
Get the Allrecipes magazine

Pineapple Gazpacho

"Use fresh pineapple to make a tropical variation of traditionally tomato-based gazpacho."
Added to shopping list. Go to shopping list.

Ingredients

servings 130 cals
Original recipe yields 6 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  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.)

Footnotes

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

Nutrition Facts


Per Serving: 130 calories; 4.8 g fat; 22.2 g carbohydrates; 1.2 g protein; 0 mg cholesterol; 5 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 4
Most helpful
Most positive
Least positive
Newest

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...

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

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...

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...