Pineapple Gazpacho
- Total Time
- 0:19
- Prep
- 0:19
- Cook
- 0:00
- Serves
- 6
- Difficulty
- Easy
Crushed pineapple provides a sweet note to this unusual and delightful interpretation of the classic tomato soup from Spain.
-
canned crushed tomatoes35 oz, to 28 oz
-
reduced-sodium chicken broth3 cup(s)
-
canned pineapple packed in juice20 oz, drained
-
English cucumber(s)1 medium, chopped
-
uncooked red onion(s)1 small, finely chopped
-
uncooked celery1 rib(s), medium, chopped
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sweet red pepper(s)½ medium, seeded and chopped
-
yellow pepper(s)½ medium, seeded and chopped
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cilantro½ cup(s), fresh, chopped
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garlic clove(s)1 clove(s), medium, minced
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jalapeño pepper(s)1 small, to 1/2, seeded and chopped
-
ground cumin1 tsp
-
hot pepper sauce½ tsp
-
ground coriander½ tsp
-
table salt½ tsp
-
chili powder¼ tsp
-
black pepper¼ tsp
- 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.