Pineapple gazpacho
4
4
4
Smartpoints value per serving
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(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
