Fire Roasted Gazpacho with Tropical Twist
Updated Jun 25, 2014
This cold soup could not be easier to make with the help of fire-roasted tomatoes. The tropical salsa truly makes it shine!
Fire Roasted Gazpacho with Tropical Twist
- Prep Time 30 min
- Total 30 min
- Servings 6
- Ingredients 9
Ingredients
Gazpacho
- 2 cups diced fresh pineapple
- 1 can (28 oz) Muir Glen™ organic fire roasted diced tomatoes
- 1 cup chopped English (seedless) cucumber
- 1/2 teaspoon salt
- 1 jalapeño chile, seeded, diced
- 2 tablespoons California Olive Ranch® olive oil
Cucumber Mint Salsa
- 1 cup chopped English (seedless) cucumber
- 2 tablespoons chopped fresh mint leaves
Topping
- 1/2 cup finely chopped fresh pineapple
Instructions
-
Step1In blender, place Gazpacho ingredients. Cover; blend on high speed until smooth.
-
Step2In small food processor, place Cucumber Mint Salsa ingredients. Cover; process until finely chopped. Drain if necessary.
-
Step3Pour gazpacho into 6 small serving glasses. Top each with about a tablespoon each of salsa and pineapple.
Nutrition
120
Calories
4 1/2g
Total Fat
1g
Protein
17g
Total Carbohydrate
8g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 120
- Calories from Fat
- 40
- Total Fat
- 4 1/2g
- 7%
- Saturated Fat
- 1/2g
- 3%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 400mg
- 17%
- Potassium
- 150mg
- 4%
- Total Carbohydrate
- 17g
- 6%
- Dietary Fiber
- 2g
- 11%
- Sugars
- 8g
- Protein
- 1g
% Daily Value*:
- Vitamin A
- 15%
- 15%
- Vitamin C
- 70%
- 70%
- Calcium
- 6%
- 6%
- Iron
- 6%
- 6%
Exchanges:
0 Starch; 1 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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