Tropical Gazpacho

Name: Tropical Gazpacho
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

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The Thrill of the Grill: Techniques, Recipes, & Down-Home Barbecue

Published by William Morrow

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This image courtesy of Joseph DeLeo

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.

1990 Christopher Schlesinger and John Willoughby