Pineapple Gazpacho Recipes
GAZPACHO
For fresh veggie-packed refreshment, try Ina Garten's Gazpacho soup recipe from Barefoot Contessa on Food Network; it's best served cold on a hot summer day.
Provided by Ina Garten
Categories appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
- After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.
PINEAPPLE GAZPACHO
Tired of tomato-based gazpacho? Try this golden refresher, full of pineapple, yellow bell pepper, red onion and cucumber. This gazpacho is different in color and in tasted. It can be made as picante as you wish. You can add a pinch of minced jalapeno or serrano chile along with the garnish. For something new this summer, give this recipe a try! Recipe is from our local foodie, Jan D'Atri.
Provided by Lorraine of AZ
Categories Pineapple
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Placre all ingredients (excluding the garnish) in a food processor or blender and puree until smooth. Taste and add more seasoning if desired.
- Refrigerate until ready to serve (can be prepared one day in advance; stir before serving).
- Ladle 6 to 8 ounces into chilled soup bowls and sprinkle with red and green bell peppers, cucumber, and cilantro. If you want more fire in your soup, don't forget to add minced jalapeno or serrano chile along with the garnish.
Nutrition Facts : Calories 145.6, Fat 0.4, Sodium 129.5, Carbohydrate 37.5, Fiber 3.8, Sugar 28.5, Protein 1.7
PINEAPPLE AND BELL PEPPER GAZPACHO
Categories Soup/Stew Fruit Onion Pepper Low Sodium Pineapple Cucumber Bell Pepper Summer Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Puree first 8 ingredients in blender until smooth. Transfer to bowl. Cover and refrigerate until cold, at least 2 hours or up to 6 hours. Season with salt and pepper.
- Ladle soup into bowls. Sprinkle with additional chopped vegetables.
PINEAPPLE CUCUMBER GAZPACHO
Make and share this Pineapple Cucumber Gazpacho recipe from Food.com.
Provided by drhousespcatcher
Categories Pineapple
Time 15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In food processor add 3 cups each cuke, pineapple,then the pineapple juice, jalapeno, green onion, lime juice, and salt.
- Blend until smooth. Note may have to work in batches depending on size of processor.
- Add the rest of the ingredients and pulse a few times to leave chunky.
- Taste and adjust seasonings.
- Note:.
- Can use Cilantro in place of parsley. Amount of Parsley is one handful. Amount of macadamia nuts is one handful. For those unfamiliar, yes one handful is exactly that, the amount you can hold in hand.
Nutrition Facts : Calories 146.1, Fat 7.3, SaturatedFat 0.8, Sodium 778.9, Carbohydrate 21.5, Fiber 2, Sugar 15.1, Protein 1.2
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