Tropical Gazpacho Recipes

TROPICAL GAZPACHO

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.

TROPICAL GAZPACHO FRUIT SOUP (PUERTO RICO)

Steps:

• Puree raspberries in a blender or food processor, then pass the puree through a sieve to remove the seeds.
• In a non-reactive bowl, combine raspberry puree with sparkling water & sugar, then add lemon juice, papaya, mango, kiwi & pineapple.
• Refrigerate 1 hour before serving, garnished with the ginger.

SPICY TROPICAL GAZPACHO

Steps:

• Combine all the ingredients in a food processor or blender, and pulse 4 times or until combined.
• Cover and chill.

MARY'S TROPICAL GAZPACHO

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.