Pineapple gazpacho

SmartPoints® value per serving
Total Time
19 min
19 min
0 min
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.


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


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


  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.