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Tropical Gazpacho

Living in the Boulder, Colorado area I am very spoiled by wonderful grocery and specialty food stores.  This includes a fabulous Whole Foods that is so popular it is going through an expansion to nearly double its current size.  This interesting twist on Gazpacho came was inspired by a recipe they sometimes serve in the Whole Foods deli and it is wonderful on a warm day.  Try them with grilled prawns or baby lobster tails.

Tropical Gazpacho – Ingredients

  • 1 cup good quality tomato juice (or homemade juice or 2 fresh Roma tomatoes)
  • 1 1/2 cups fresh pineapple juice
  • 1 champagne mango, peeled and coarsely chopped
  • 1 1/4 cups fresh chopped pineapple
  • 1 small hot house cucumber, peeled, seeded and finely chopped
  • 1/2 cup finely chopped red bell pepper
  • 1/2 cup finely chopped green bell pepper
  • 1/3 cup finely chopped red onion
  • 1/3 cup finely chopped cilantro
  • 3 tablespoons lime juice
  • 1/2 teaspoon lime zest
  • 1/2 teaspoon sea salt
  • 1 teaspoon hot sauce

Method

Combine the tomato juice, pineapple juice, mango and pineapple in a blender and pulse 5 to 8 times, or until just combined; the mixture should be slightly chunky. Transfer pineapple mixture to a large non-metallic bowl. Stir in cucumbers, bell peppers, onions, cilantro, lime juice, zest, salt and hot sauce. Cover and refrigerate for at least 2 hours, or overnight. Ladle gazpacho into tall high ball or martini glasses and serve.

Farmer’s market surplus? Find more ways to pack veggies in your summer recipes here!

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