Pineapple Gazpacho

  • Active Time 5m
  • Total Time 3h 5m

Makes 8 servings


  • 1 large ripe pineapple
  • 1 tablespoon vegetable oil
  • 1 teaspoon Tabasco sauce
  • 1/2 teaspoon salt
  • 1/4 cup finely chopped fresh mint leaves
  • 1 small red bell pepper, seeded and finely chopped
  • 8 scallions, finely chopped
  • 1 small red onion, finely chopped


Cut off the top, bottom and peel from the pineapple; core it if necessary. Coarsely chop the pineapple into large pieces, and place it in a blender. Add the oil, Tabasco and salt. Blend on high speed until thoroughly liquid.

Add the mint, bell pepper, scallions and red onion to the blender. Blend briefly at high speed until the mixture is thoroughly pureed.

Refrigerate the gazpacho for at least 3 hours before serving.

Recipe reprinted by permission of Doubleday. All rights reserved.

RecID 5406

nutrition information per serving

81 calories; 2g total fat; 0mg cholesterol; 161mg sodium; 16g carbohydrates; 3g fiber; 2g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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