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Pineapple Tomato Gazpacho

Here's how you make Pineapple Tomato Gazpacho
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  • Servings: 6
  • Prep: 30m
  • Cook: 0m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 28-35 ounce can crushed tomatoes
  • 3 cups chicken broth
  • 20 ounce can pineapple in juice, drained (the equivalent of fresh can be used as well)
  • 1 seedless cucumber, chopped (English cucumber)
  • 1 small red onion, chopped
  • 1 celery stalk, chopped
  • 1/2 red bell pepper, seeded and chopped
  • 1/2 yellow bell pepper, seeded and chopped
  • 1/2 cup chopped fresh cilantro
  • 1-2 garlic cloves, minced
  • 1/2 - 1 jalapeno pepper, seeded and chopped (to taste)
  • 1 teaspoon ground cumin
  • 1/2 -1 teaspoon hot pepper sauce (to taste)
  • 1/2 teaspoon coriander
  • 1/2 teaspoon salt
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground black pepper
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Combine all of the ingredients in a large bowl. Refrigerate, covered, until very cold, at least 3 hours or overnight.

  • Step 2: To serve, if you prefer, place in wideish glasses, garnished with a slice (fresh or canned) of pineapple.

We hope you enjoy this recipe!

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