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    You are in: Home / Recipes / Pineapple Gazpacho Recipe
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    Pineapple Gazpacho

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    25 mins

    0 mins

    Lorraine of AZ's Note:

    Tired of tomato-based gazpacho? Try this golden refresher, full of pineapple, yellow bell pepper, red onion and cucumber. This gazpacho is different in color and in tasted. It can be made as picante as you wish. You can add a pinch of minced jalapeno or serrano chile along with the garnish. For something new this summer, give this recipe a try! Recipe is from our local foodie, Jan D'Atri.

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    Units: US | Metric



    1. 1
      Placre all ingredients (excluding the garnish) in a food processor or blender and puree until smooth. Taste and add more seasoning if desired.
    2. 2
      Refrigerate until ready to serve (can be prepared one day in advance; stir before serving).
    3. 3
      Ladle 6 to 8 ounces into chilled soup bowls and sprinkle with red and green bell peppers, cucumber, and cilantro. If you want more fire in your soup, don't forget to add minced jalapeno or serrano chile along with the garnish.

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    Nutritional Facts for Pineapple Gazpacho

    Serving Size: 1 (306 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 145.5
    Calories from Fat 3
    Total Fat 0.3 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 129.5 mg
    Total Carbohydrate 37.5 g
    Dietary Fiber 3.8 g
    Sugars 28.4 g
    Protein 1.6 g

    The following items or measurements are not included:

    rice wine vinegar

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