Easy Pineapple And Avocado Gazpacho Recipes

AVOCADO GAZPACHO

Avocado Gazpacho image

Chunks of fresh avocado are combined with a fresh, bright broth to make a refreshing chilled soup.

Provided by LUNATERIAN

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Gazpacho Recipes

Time 3h30m

Yield 8

Number Of Ingredients 15

Ingredients

2 ½ cups tomato-vegetable juice cocktail (such as V8®)
2 ½ cups vegetable broth
3 large tomatoes, diced
3 large avocados - peeled, pitted, and cut into bite-sized pieces
1 cup diced cucumber
1 (8 ounce) can chopped tomatoes with juice
½ cup chopped green bell pepper
½ cup chopped red bell pepper
¼ cup extra-virgin olive oil
3 green onions, thinly sliced
1 lemon, juiced, or more to taste
2 tablespoons minced fresh cilantro
2 tablespoons white wine vinegar
1 dash hot pepper sauce (such as Tabasco®), or to taste
salt and ground black pepper to taste

Steps:

Mix tomato-vegetable juice, vegetable broth, tomatoes, avocados, cucumber, canned tomatoes with juice, green bell pepper, red bell pepper, olive oil, green onions, lemon juice, cilantro, vinegar, hot pepper sauce, salt, and black pepper together in a large bowl. Cover and chill for at least 3 hours before serving to allow flavors to blend.

Nutrition Facts : Calories 287.4 calories, Carbohydrate 21 g, Fat 23.1 g, Fiber 10.4 g, Protein 4.5 g, SaturatedFat 3.3 g, Sodium 392.2 mg, Sugar 7.3 g

TOMATILLO, TOMATO AND AVOCADO GAZPACHO

Tomatillo, Tomato and Avocado Gazpacho image

Avocados contribute a creamy texture to this spicy gazpacho.I wanted to make this with tomatillos only, but found that what makes a great salsa doesn't necessarily make a great gazpacho. So I added tomatoes to the creamy mixture. I don't like the color as much, but I love the taste. If you can find green zebra tomatoes, use them for the nice green color. Make sure to strain this because the tomatillo seeds won't blend.

Provided by Martha Rose Shulman

Categories soups and stews, appetizer

Time 30m

Yield Serves 6

Number Of Ingredients 13

Ingredients

1 pound tomatillos, papery shells removed, rinsed
2 slices red or white onion
2 to 3 garlic cloves, to taste
2 serrano chiles or 1 jalapeño, coarsely chopped
2 tablespoons olive oil
1 to 2 tablespoons fresh lime juice (to taste)
1 large ripe avocado
1/2 cup chopped cilantro, plus additional cilantro for garnish
1 teaspoon lightly toasted cumin seeds, ground
Salt to taste
Few drops of vinegar
1 pound ripe tomatoes, preferably green zebras
Freshly squeezed lime juice for serving

Steps:

Place the tomatillos in a saucepan and cover with water. Bring to a boil, reduce the heat and simmer 8 to 10 minutes, flipping them over halfway through, until olive green and softened. Drain and transfer to a blender.
Meanwhile put the onion slices in a bowl, cover with cold water and add a few drops of vinegar. Let sit for 5 minutes while you prepare the remaining ingredients. Drain and rinse with cold water. Cut in half or into smaller pieces.
Add the onions and remaining ingredients plus a cup of cold water and blend until smooth. You will probably have to do this in two batches. Strain through a medium strainer, taste and adjust seasonings. Chill for two hours or longer. Garnish each bowl with chopped cilantro and a few drops of lime juice.

Nutrition Facts : @context http, Calories 152, UnsaturatedFat 9 grams, Carbohydrate 13 grams, Fat 12 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 493 milligrams, Sugar 6 grams

PINEAPPLE CUCUMBER GAZPACHO

Pineapple Cucumber Gazpacho image

Make and share this Pineapple Cucumber Gazpacho recipe from Food.com.

Provided by drhousespcatcher

Categories Pineapple

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

4 cups cucumbers, chopped and peeled
4 cups pineapple, chopped
1 cup pineapple juice, fresh
1 small jalapeno pepper, seeded and diced
1 green onion, white
1 inch green onion, green, chopped
1 tablespoon lime juice
2 teaspoons sea salt
fresh parsley leaves, see note
3 tablespoons avocado oil or 3 tablespoons macadamia nut oil
macadamia nuts, fine chopped, raw, see note

Steps:

In food processor add 3 cups each cuke, pineapple,then the pineapple juice, jalapeno, green onion, lime juice, and salt.
Blend until smooth. Note may have to work in batches depending on size of processor.
Add the rest of the ingredients and pulse a few times to leave chunky.
Taste and adjust seasonings.
Note:.
Can use Cilantro in place of parsley. Amount of Parsley is one handful. Amount of macadamia nuts is one handful. For those unfamiliar, yes one handful is exactly that, the amount you can hold in hand.

Nutrition Facts : Calories 146.1, Fat 7.3, SaturatedFat 0.8, Sodium 778.9, Carbohydrate 21.5, Fiber 2, Sugar 15.1, Protein 1.2

AVOCADO PINEAPPLE SALAD

Avocado Pineapple Salad image

Delicious and refreshing, this is a yummy salad that is sure to please everyone! Serve over steak or fish, or use as a salsa with chips. Garnish with chopped cilantro, if desired.

Provided by Jackie

Categories Salad Fruit Salad Recipes

Time 20m

Yield 12

Number Of Ingredients 7

Ingredients

1 ½ cups cucumbers - peeled, seeded, and cubed
½ cup chopped red onion
2 tablespoons chopped serrano pepper
2 tablespoons lime juice
¾ teaspoon salt
2 ½ cups pineapple, peeled and cut into 1/2-inch dice
2 avocado - peeled, pitted and diced

Steps:

Combine the cucumbers, onion, serrano pepper, lime juice, and salt in a large bowl. Add the pineapple and avocado. Gently toss to combine.

Nutrition Facts : Calories 76.6 calories, Carbohydrate 8.7 g, Fat 5 g, Fiber 3 g, Protein 1.1 g, SaturatedFat 0.7 g, Sodium 148.8 mg, Sugar 4 g

PINEAPPLE GAZPACHO

Pineapple Gazpacho image

Tired of tomato-based gazpacho? Try this golden refresher, full of pineapple, yellow bell pepper, red onion and cucumber. This gazpacho is different in color and in tasted. It can be made as picante as you wish. You can add a pinch of minced jalapeno or serrano chile along with the garnish. For something new this summer, give this recipe a try! Recipe is from our local foodie, Jan D'Atri.

Provided by Lorraine of AZ

Categories Pineapple

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup yellow bell pepper, chopped
1/4 cup pineapple juice
1 small fresh pineapple, peeled, cored, and chopped
1/4 cup red onion, chopped
1/4 cup cucumber, peeled, seeded and chopped
1 tablespoon brown sugar
2 teaspoons rice wine vinegar
1/2 teaspoon red pepper sauce, such as Tabasco
1/4 teaspoon kosher salt
1/8 teaspoon white pepper
1/4 cup red bell pepper, finely chopped
1/4 cup green bell pepper
1/4 cup cucumber, seeded and finely chopped
1 tablespoon cilantro, chopped

Steps:

Placre all ingredients (excluding the garnish) in a food processor or blender and puree until smooth. Taste and add more seasoning if desired.
Refrigerate until ready to serve (can be prepared one day in advance; stir before serving).
Ladle 6 to 8 ounces into chilled soup bowls and sprinkle with red and green bell peppers, cucumber, and cilantro. If you want more fire in your soup, don't forget to add minced jalapeno or serrano chile along with the garnish.

Nutrition Facts : Calories 145.6, Fat 0.4, Sodium 129.5, Carbohydrate 37.5, Fiber 3.8, Sugar 28.5, Protein 1.7

EASY PINEAPPLE AND AVOCADO GAZPACHO

Easy Pineapple and Avocado Gazpacho image

This is an absolutely refreshing blend with a touch of heat! I found this recipe in a Central American magazine called Mucho Gusto. It includes a beautiful picture, where it's served in a short martini glass with celery sticks (tops on) and fresh thyme leaves. You can control the spice level by using more or less of the jalapeno. Gorgeous!!! NOTE: Cook time = refrigeration time.

Provided by Jostlori

Categories Pineapple

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

1 cup fresh pineapple, cubed
1 avocado, peeled and cubed
1/2 celery rib, sliced
1/2 jalapeno chile, seeded and chopped
1/2 teaspoon salt
1/2 lemon, juice of
2 celery ribs, with the leaves still on
fresh herb (thyme, basil, cilantro, or ???)

Steps:

In a blender jar, liquify all the soup ingredients. If you don't like very spicy food, start with only half the specified jalapeno, then add more to taste.
Refrigerate for at least an hour.
Serve, garnished with celery sticks and chopped fresh herbs of your choice.

Nutrition Facts : Calories 215.3, Fat 15, SaturatedFat 2.2, Sodium 629.6, Carbohydrate 22.5, Fiber 9.2, Sugar 10.2, Protein 3

More about "easy pineapple and avocado gazpacho recipes"

19 SIMPLE AND REFRESHING GAZPACHO RECIPES | EAT THIS, …

2018-07-31 Read up on our 20 Fresh and Healthy Tips for Gazpacho and then check out our round-up of our favorite chilled soup recipes, from classics to creative twists. And for more cooking advice, healthy summer recipes, and …
From eatthis.com

See details

DELIGHTFUL AVOCADO GAZPACHO RECIPE - VISIT SOUTHERN SPAIN

2021-06-10 Instructions. Put the bread in a bowl and cover it with water (not all the water, just enough to cover) Open the avocados, remove the pit, peel, and cut them. Do the same with the rest of the vegetables and add them to the bowl. Chop some chives (about 3 tablespoons) and also add them to the bowl. Mince some garlic.
From visitsouthernspain.com

See details

PINEAPPLE AND BELL PEPPER GAZPACHO RECIPE - EASY RECIPES

Next, place pineapple, cucumber, coconut water, bell pepper and avocado into a blender and blend for 10 seconds. Then add the mint, basil, cilantro and blend for another 10 seconds (or …
From recipegoulash.cc

See details

GAZPACHO WITH AVOCADO RECIPE - PAMELA SALZMAN

2012-08-28 2 cups large chopped unpeeled Persian cucumbers, about 3-4; ½ small red onion, cut into chunks* 4 large (about 2 ½ - 2 ¾ pounds) ripe tomatoes, cored and cut in half crosswise to remove the seeds, cut into chunks
From pamelasalzman.com

See details

QUICK AND EASY PINEAPPLE SHRIMP GAZPACHO - FRAMED COOKS

2020-08-08 Instructions. Put pineapple, cucumber, lime juice, pineapple juice, olive oil and scallions in a blender. Blend until smooth. Chill for several hours in the refrigerator (if you can …
From framedcooks.com

See details

INCREDIBLE AVOCADO GAZPACHO - THE BLENDER GIRL

2010-08-05 Throw all of the soup ingredients (except the ice) into your blender and blast on high for 30 to 60 seconds until smooth and creamy. Tweak the lime juice, onion, chile, salt, and …
From theblendergirl.com

See details

PINEAPPLE GAZPACHO RECIPE - EASY RECIPES

For the gazpacho 1 ripe pineapple (about 4 pounds), peeled, cored and cut into chunks (about 4 1/2 cups) About 1/2 medium yellow bell pepper (without seeds), chopped (1/2 cup) 1 medium …
From recipegoulash.cc

See details

SIMPLE SUMMER PINEAPPLE COCONUT GAZPACHO - SOLLUNA BY …

2018-07-22 First, add pineapple into the blender. Secondly, add cucumber into the blender. Third, pour your coconut water into the blender. Fourth, place your bell pepper into the …
From mysolluna.com

See details

THE PERFECT SUMMER GAZPACHO RECIPE – CLEAN PROGRAM

Recipe. Step 1: Combine all the ingredients except the garnish of your choice. Step 2: Blend half of the mixture. Step 3. Pour the blended mixture back into a bowl and fold into the unblended …
From cleanprogram.com

See details