Info
- Course: Appetizer, Cold Appetizer
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 10 Times
Can be made ahead of time.
Tropical Gazpacho
- + New List
Cookbook
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%)
Would you like to leave a comment about this recipe?