RCI-SP.004.0206.001
Mary's Tropical Gazpacho
Mary's Tropical Gazpacho from the Recidemia collection
Prep25 min
Cook0 min
Total25 min
Servings4
Difficultyintermediate
Ingredients
- garlic4 clovesminced
- peeled seeded and diced cucumbers1 1/2 cups
- 1 1/2 cups
- 1/2 cup
- 1 cup
- canned un-sweetened pineapple chunks (in juice)1 cup
- 2 tablespoons
- 1 pinch
- 1 teaspoon
- French bread or Italian bread (tear it into chunks but Mary says this is) (optional)1 1/2 cups
- 3 cups
Method
1
Mince the garlic cloves and set aside. Peel, seed, and dice the cucumbers into bite-sized pieces, then combine with the diced red bell peppers, red onions, and tomatoes in a large bowl.
2
Drain the canned pineapple chunks, reserving the juice, and add the fruit to the vegetable mixture. Pour the reserved pineapple juice and tomato juice into the bowl with the vegetables.
3
Add the minced garlic, red wine vinegar, cayenne, and ground cumin to the mixture. Stir well to combine all ingredients evenly.
4
If using bread, tear it into chunks and add to the gazpacho, stirring to incorporate. Let the mixture sit for 10 minutes to allow the bread to soften and flavors to meld.
10 minutes
5
Transfer the gazpacho to a blender in batches and blend until the desired consistency is reached—some prefer a chunky texture while others prefer a smoother consistency. Work in batches to avoid overfilling the blender.
6
Taste the gazpacho and adjust seasonings with additional cayenne, cumin, or vinegar as needed. Refrigerate for at least 30 minutes before serving to allow flavors to develop and the soup to chill.
30 minutes
7
Stir the gazpacho once more before serving, and ladle into chilled bowls. Serve cold as a refreshing Caribbean-style appetizer or light meal.