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Tropical Gazpacho
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Tropical Gazpacho
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  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 4 hours
Prep Time:
 40 minutes
Cook Method:
 chilled
Cook Temp:
Directions:
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1. Drain pineapple and reserve juice (there should be about 1 cup). Dice pineapple into ¼-inch pieces. Add them to a large, non reactive bowl (preferably stainless steel) and combine with mango, tomato, jicama, bell pepper, onion, garlic, ginger, salt, hot pepper sauce if using, and lime juice. Let mixture stand until fruit and vegetables just begin to release their juices, about 5 minutes.
2. Stir in reserved pineapple juice and tomato juice. Cover with plastic wrap and refrigerate until soup is cold and flavors have combined, at least 4 hours.
3. Stir gazpacho to blend, and correct seasoning with additional salt and lime juice if desired. Place one ice cube in each chilled bowl, ladle gazpacho over ice, garnish with a lime slice, and serve.

Source: Courtesy of Hannaford Fresh Magazine July/August 2007
20 oz Pineapple chunks, canned with juice
12 oz Mango, peeled and diced
1 ea Medium tomatoes, seeded and diced
1 cup Jicama, fresh, peeled, diced
1 ea Medium yellow bell pepper, seeded and diced
1/2 cup Fresh vidalia onion, minced
1 ea Garlic clove, minced
1 Tbs Grated fresh ginger
1/2 tsp Salt
1/4 tsp Hot pepper sauce
4 oz Lime juice, freshly squeezed
2 1/2 cup Canned tomato juice
1 ea Medium limes, sliced


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