Pineapple gazpacho
3
Points®
Total Time
19 min
Prep
19 min
Cook
0 min
Serves
6
Difficulty
Easy
This pineapple gazpacho is perfect to serve ice cold on a hot summer’s day. If you like, you can garnish each serving with fresh pineapple wedges for a prettier presentation. The crushed pineapple provides a sweet note to this unusual and delightful interpretation of the classic tomato soup from Spain. There's also no cooking required; you simply toss all the ingredients together in a big bowl. The soup features a variety of flavors and textures, from crushed tomatoes to cucumbers, red onions, celery, red and yellow peppers, and jalapeños, plus lots of spices, including cumin, coriander, and a touch of hot pepper sauce and chili powder for some heat.
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
1 medium, chopped
Red onion
1 small, finely chopped
Celery
1 rib(s), medium, chopped
Red bell pepper
½ medium, seeded and chopped
Yellow bell pepper
½ medium, seeded and chopped
Cilantro
½ cup(s), fresh, chopped
Garlic
1 clove(s), minced
Jalapeño pepper
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
