Marys Tropical Gazpacho Recipes

TROPICAL GAZPACHO

Tropical Gazpacho image

Brooklyn, New York's Sharon Pearlstein shares this refreshing fruit soup as a starter (or even dessert).

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 25m

Number Of Ingredients 8

Ingredients

3 mangoes (about 3 pounds total), peeled, pitted, and cut into chunks (about 5 cups)
2 cucumbers, peeled, seeded, and chopped
2 cups low-fat buttermilk
1 tablespoon fresh lime juice, plus lime wedges, for serving (optional)
1 teaspoon rice vinegar
Coarse salt
Hot sauce (optional)
Sliced fresh basil leaves, for garnish (optional)

Steps:

Working in batches, place mangoes, cucumbers, buttermilk, lime juice, and vinegar in a blender; puree until smooth. Season with salt and, if using, hot sauce. Refrigerate until chilled, about 1 hour. Serve gazpacho with lime wedges and basil, if desired.

MARY'S TROPICAL GAZPACHO

Mary's Tropical Gazpacho image

I got this recipe from Mary before she moved. She says that it is good with or without the bread. It's just a nice and different take on gazpacho. Cook time is actually the chilling time

Provided by Mysterygirl

Categories Vegetable

Time 12m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

4 cloves garlic, minced
1 1/2 cups peeled seeded and diced cucumbers
1 1/2 cups diced red bell peppers
1/2 cup diced red onion
1 cup diced tomato
1 cup canned un-sweetened pineapple chunk (in juice)
2 tablespoons red wine vinegar
1 pinch cayenne
1 teaspoon ground cumin
1 1/2 cups French bread or 1 1/2 cups Italian bread (tear it into chunks but Mary says this is) (optional)
3 cups tomato juice
salt and black pepper

Steps:

In a food processor, combine the garlic, 1/2 of the diced cucumber, 1/2 of the diced bell peppers, the red onions, 1/2 of the tomatoes, the pineapple and its juice, vinegar, cayenne, cumin, bread chunks if you have them, tomato juice and puree until smooth.
Transfer to a bowl, then stir in the remaining diced cucumbers, bell peppers, and tomatoes.
Salt and pepper to taste.
Refrigerate for 1 to 2 hours until cold.

Nutrition Facts : Calories 168.3, Fat 1.4, SaturatedFat 0.3, Sodium 619.1, Carbohydrate 36.4, Fiber 3.5, Sugar 14.6, Protein 5.1

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