Pineapple Gazpacho

4
Total Time
19 min
Prep
19 min
Cook
0 min
Serves
6
Difficulty
Easy
Crushed pineapple provides a sweet note to this unusual and delightful interpretation of the classic tomato soup from Spain.

Ingredients

canned crushed tomatoes

35 oz, to 28 oz

reduced-sodium chicken broth

3 cup(s)

canned pineapple packed in juice

20 oz, drained

English cucumber(s)

1 medium, chopped

uncooked red onion(s)

1 small, finely chopped

uncooked celery

1 rib(s), medium, chopped

sweet red pepper(s)

½ medium, seeded and chopped

yellow pepper(s)

½ medium, seeded and chopped

cilantro

½ cup(s), fresh, chopped

garlic clove(s)

1 medium clove(s), minced

jalapeño pepper(s)

1 small, to 1/2, seeded and chopped

ground cumin

1 tsp

hot pepper sauce

½ tsp

ground coriander

½ tsp

table salt

½ tsp

chili powder

¼ tsp

black pepper

¼ tsp

Instructions

  1. Combine all of the ingredients in a large bowl. Refrigerate, covered, until very cold, at least 3 hours or overnight. Yields about 1 1/3 cups per serving.

Notes

It’s perfect to serve the soup ice cold on a hot summer’s day. If you like, garnish each serving with fresh pineapple wedges.

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