A refreshing twist on the classic gazpacho, this tropical version combines the freshness of traditional ingredients with the sweetness of tropical fruits, perfect for a summer appetizer.
Originating from the Andalusian region of Spain, gazpacho typically focuses on savory flavors, but this variation embraces a tropical theme integrating fruits for a sweet and savory balance.
2 lbs ripe tomatoes
1 medium cucumber, peeled and diced
1 red bell pepper, seeded and diced
1 mango, peeled and diced
1/2 pineapple, peeled and cored
1 small red onion, chopped
2 cloves garlic, minced
1/4 cup lime juice
2 tbsp olive oil
2 tbsp white wine vinegar
1/2 tsp salt
1/4 tsp black pepper
1/4 cup fresh cilantro, chopped
1. In a blender, combine tomatoes, cucumber, red bell pepper, mango, pineapple, red onion, and garlic until smooth.
2. Add lime juice, olive oil, white wine vinegar, salt, and black pepper and blend until incorporated.
3. Chill the mixture in the refrigerator for at least 2 hours to let the flavors meld.
4. Before serving, stir in the chopped cilantro and adjust seasoning if necessary.
5. Serve cold in bowls, garnished with additional cilantro if desired.
Store leftover gazpacho in an airtight container in the refrigerator for up to 3 days.
No reheating required, serve cold.
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