Pineapple Gazpacho

recipe

Yield:

4 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 119
Caloriesfromfat 8 %
Fat 1 g
Satfat 0.1 g
Monofat 0.1 g
Polyfat 0.4 g
Protein 1.5 g
Carbohydrate 29.1 g
Fiber 4 g
Cholesterol 0.0 mg
Iron 1.5 mg
Sodium 90 mg
Calcium 36 mg

Ingredients

1/2 cup coarsely chopped yellow bell pepper
1/4 cup pineapple juice
1/4 cup chopped onion
2 teaspoons rice vinegar
1/2 teaspoon habanero pepper sauce
1/8 teaspoon salt
1/8 teaspoon pepper
1 (1 1/2-pound) cored peeled pineapple, cut into chunks
1 medium cucumber, peeled, seeded, and quartered
1 tablespoon brown sugar
1/4 cup finely diced seeded peeled cucumber
1/4 cup finely diced red bell pepper
1/4 cup finely diced green bell pepper
1/4 cup chopped fresh cilantro

Preparation

Place first 9 ingredients in a blender or food processor; process until minced. Pour into a bowl; stir in sugar. Cover and chill.

Spoon soup into bowls. Combine diced cucumber and remaining ingredients, tossing gently. Top each serving with 3 tablespoons cucumber mixture.

Note: Substitute any hot sauce for habanero pepper sauce

Note:

August 1997
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