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tropical-gazpacho

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Just kind of fooling around one day with some underripe mango and pineapple, I came up with this recipe, one of my all-time favorites. It uses a principle common in tropical regions, treating underripe fruits as vegetables. Here I combine tomato juice with papaya and lime juice for a unique and crisp summer soup.

Yield : Serves 6

Ingredients

  • 6 cups canned tomato juice
  • 1 cup canned papaya juice (you may substitute pineapple)
  • 2 medium green or underripe mangoes or papayas, diced small
  • ½ medium pineapple, peeled, cored, and diced small
  • ½ red bell pepper, diced small
  • ½ green bell pepper, diced small
  • ½ cup lime juice (about 4 limes)
  • 4 dashes of Tabasco sauce
  • ½ cup chopped cilantro
  • Salt and freshly cracked black pepper to taste

Directions

Combine the tomato and papaya juice in a large bowl. Add the remaining ingredients, stir a few times, cover, and allow to stand in the refrigerator for at least 2 hours—4 to 6 is best—before serving.


© 1990 Christopher Schlesinger and John Willoughby

Note from Cookstr's Editors

Nutritional information includes 1/4 teaspoon of added salt.

 

Nutritional Information

Nutrients per serving (% daily value)

143kcal (7%)
118mg (12%)
151mg (251%)
95mcg RAE (3%)
899mg
53mg
3g
23g
6g
36g
0mg (0%)
447mg (19%)
0g (1%)
1g (1%)
3mg (16%)
 

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