Print Recipe

Pineapple Gazpacho



  • 1/2 cup yellow bell peppers, chopped
  • 1/4 cup pineapple juice
  • 1 (1 1/2 pound) fresh pineapple, chopped
  • 1/4 cup red onion, chopped
  • 1/4 cup cucumber, peeled, seeded and chopped
  • 2 teaspoons rice wine vinegar
  • 1/4 teaspoon salt
  • 1/2 teaspoon hot red pepper sauce
  • 1/8 teaspoon white pepper
  • 1 tablespoon brown sugar


  • 1/4 cup red bell pepper, finely chopped
  • 1/4 cup green bell pepper, finely chopped
  • 1/4 cup cucumber, finely seeded, chopped
  • 1 tablespoon cilantro, chopped


  1. Place yellow bell peppers, pineapple juice, pineapple, red onion, cucumber, rice wine vinegar, salt, pepper sauce, white pepper and brown sugar in a food processor or blender and puree.
  2. Transfer to a bowl and refrigerate until ready to serve (can be prepared one day in advance).
  3. To serve, ladle 6 ounces into a chilled soup cup and sprinkle with red and green bell peppers, cucumber and cilantro.

Makes 4 servings (6 ounces each).

Approximate values per serving: 72 calories, 1g fat, 0 cholesterol, 1g protein, 18 g carbohydrates, 2 g fiber, 137 mg sodium, 6 percent calories from fat


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