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Pineapple Gazpacho

Servings:
The recipe is for a serving size of four. Servings
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Ingredients

  • 4 ounce diced tomato, canned
  • 2 ounce pineapple juice
  • 2 ounce bloody mary mix
  • 1 tablespoon red wine vinegar
  • 1 tablespoon olive oil
  • 1/2 tablespoon cucumber (seeded), 1/4 peeled, 1/4 with skin
  • 1/4 tablespoon red onion (2 oz.)
  • 1/2 stalk celery (2 oz.)
  • 1/2 stalk carrot (3 oz.)
  • 1/4 stalk green pepper
  • 1/4 stalk pineapple (1/2 qt peeled and cored)
  • 1 tablespoon fresh basil leaves
  • 3/4 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon garlic, fresh chopped
  • 1/4 teaspoon tabasco sauce
  • 1/4 teaspoon worcestershire sauce
  • 1/2 tablespoon red wine vinegar

Preparation

Baking Directions:

Steal This Recipe® step-by-step Instructions1. Dice tomato, pineapple, celery, red onion, cucumber, bell peppers and garlic.

2.

Put all ingredients into a bowl, mix well.

3.

Blend in batches with a blender or with an immersion blender.

4.

Chill overnight (Note: the flavors really come together on the second day .

by day three the flavors start to fade).

5.

Serve.

Tips:

For complete nutritional information, please go to supermarketguru.

com.