Total Time
Prep 10 mins
Cook 2 mins

I got this recipe from Mary before she moved. She says that it is good with or without the bread. It's just a nice and different take on gazpacho. Cook time is actually the chilling time

Ingredients Nutrition


  1. In a food processor, combine the garlic, 1/2 of the diced cucumber, 1/2 of the diced bell peppers, the red onions, 1/2 of the tomatoes, the pineapple and its juice, vinegar, cayenne, cumin, bread chunks if you have them, tomato juice and puree until smooth.
  2. Transfer to a bowl, then stir in the remaining diced cucumbers, bell peppers, and tomatoes.
  3. Salt and pepper to taste.
  4. Refrigerate for 1 to 2 hours until cold.
Most Helpful

First, I did not use the bread in this recipe... other than that, I did follow the instructions and didn't make any substitutions. I was expecting a sweet and fruity gazpacho - this really wasn't. The cumin overpowered the the pineapple and it kind of took on a gazpacho-chili flavor. If I were to make this again, I'd leave the cumin out completely.

Brooke the Cook in WI May 13, 2007