Tropical Gazpacho
Updated February 23, 2016 
Contributors
Cookbook
The Thrill of the Grill: Techniques, Recipes, & Down-Home Barbecue
Published by William Morrow
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
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.
1990 Christopher Schlesinger and John Willoughby
