Pineapple Gazpacho

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 119
  • Calories from fat: 8%
  • Fat: 1g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.4g
  • Protein: 1.5g
  • Carbohydrate: 29.1g
  • Fiber: 4g
  • Cholesterol: 0.0mg
  • Iron: 1.5mg
  • Sodium: 90mg
  • Calcium: 36mg


  • 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


  1. Place first 9 ingredients in a blender or food processor; process until minced. Pour into a bowl; stir in sugar. Cover and chill.
  2. Spoon soup into bowls. Combine diced cucumber and remaining ingredients, tossing gently. Top each serving with 3 tablespoons cucumber mixture.
  3. Note: Substitute any hot sauce for habanero pepper sauce
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