Pineapple Gazpacho

Pineapple Gazpacho


A cool and refreshing chilled soup perfect for hot summer days. Enjoy as a starter or paired with your favorite Mexican dishes. 



1 1/3 cup Pineapple, diced
1 cup  Red bell pepper, diced
2/3 cup Red onion, diced
1 cup Roma tomatoes, diced
1 1/3 cup Cucumber, diced
1 Tbsp. Cilantro, minced
5 Tbsp. Robert Rothschild Roasted Pineapple & Habanero Dip
1/2 cup Tomato juice
1-2 Tbsp. Red wine vinegar
1 Clove of garlic, minced
2 Tbsp.Lime juice
Salt and pepper to taste



Add 1/3 of the following items in a bowl: pineapple, red bell pepper, onion, tomatoes, cucumber and cilantro. Reserve to side. In food processor, add remaining amount of the above ingredients and puree. Add Roasted Pineapple & Habanero Dip, tomato juice, red wine vinegar, garlic, lime juice and salt and pepper. Puree mixture until well blended and smooth. Add mixture to diced vegetable/fruit mixture and fold together. Chill gazpacho in refrigerator before serving.