Tropical Fruit Gazpacho

Kitchen Tested
  • Yield 6 servings

A low-calorie, nonfat soup that's a good source of Vitamin C and beta-carotene.

Here's a fruity twist to gazpacho that makes a great lunch with a sandwich. Serve in chilled mugs for a first course.


1 (11 1/2-ounce) can tomato juice
2 cups pineapple juice
1/2 cup chopped mango
1/2 cup chopped peaches
1 cup chopped fresh pineapple
1/2 cup peeled, seeded, and chopped cucumber
1/2 cup chopped green bell pepper
2 tablespoons minced fresh cilantro, garnish
Hot pepper sauce to taste


  1. Combine all ingredients in a blender or food processor and pulse four times or until combined but not smooth.  Cover and chill at least 4 hours, if time permits.



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