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Tropical Gazpacho

Updated February 23, 2016
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This image courtesy of JosephDeLeo.cookstr.com

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.

Serves6

CostInexpensive

Easy

Total Timeunder 4 hours

Make Ahead RecipeYes

One Pot MealYes

OccasionCasual Dinner Party

Recipe Courseappetizer, cold appetizer

Dietary Considerationlactose-free, soy free, vegan, vegetarian

Mealdinner, lunch

Moodfestive

Taste and Texturecrunchy, fruity, herby, hot & spicy, sharp, sweet, tangy

Type of Dishcold soup

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

Instructions

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.

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