Pineapple Tomato Gazpacho
Created by ForeverMama on May 25, 2020
- Servings: 6
- Prep Time: 30m
- Cook Time: 0m
- Recipe #34976
Ingredients
- 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
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.
Nutritional Facts
- Serving Size: 1 (416.1 g)
- Calories 94
- Total Fat - 0.9 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 691.7 mg
- Total Carbohydrate - 21.3 g
- Dietary Fiber - 4.2 g
- Sugars - 15 g
- Protein - 2.9 g
- Calcium - 43.1 mg
- Iron - 1.2 mg
- Vitamin C - 47.1 mg
- Thiamin - 0.1 mg