It’s still hot here in South Central Texas. And if you’re still sweating away the days while waiting for fall to arrive, try this nice cool Tropical Gazpacho recipe I found in the Whole Foods‘ app. It’s best made ahead of time and chilled overnight, giving the mixture a good opportunity to let its flavors seep together.
And though the original recipe says this serves 6, I must admit it serves more around 10-12. I’m never able to use all the pineapple juice, so I’ve learned to buy the juice in the large 16 oz cans and then freeze the extra juice. The cans are much less expensive than the jarred pineapple juice. Same suggestion for the tomato juice too.
2 cups tomato juice
1 1/2 cups pineapple juice
1 mango, peeled and coarsely chopped
1 1/4 cups chopped pineapple
1 small cucumber, peeled, seeded and finely chopped
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper
1/3 cup finely chopped red onion
1/3 cup finely chopped cilantro
2 tablespoons lime juice
1/2 teaspoon lime zest
1/2 teaspoon salt
1 teaspoon hot sauce
Combine the tomato juice, pineapple juice, mango and pineapple in a blender and pulse 5 to 8 times, or until just combined; the mixture should be slightly chunky. Transfer pineapple mixture to a large non-metallic bowl. Stir in cucumbers, bell peppers, onions, cilantro, lime juice, zest, salt and hot sauce. Cover and refrigerate for at least 2 hours, or overnight. Ladle gazpacho into bowls and serve.