Pineapple Gazpacho

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Yield
4 servings (serving size: 1 cup)
August 1997
RECIPE BY Cooking Light

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

Nutritional Information

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

How to Make It

Step 1

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

Step 2

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

Step 3

Note: Substitute any hot sauce for habanero pepper sauce

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