FIRE ROASTED GAZPACHO WITH TROPICAL TWIST

Fire Roasted Gazpacho with Tropical Twist image

This cold soup could not be easier to make with the help of fire-roasted tomatoes. The tropical salsa truly makes it shine!

Provided by Betty Crocker Kitchens

Time 30m

Yield 6

Number Of Ingredients 9

Ingredients

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
1 cup chopped English (seedless) cucumber
2 tablespoons chopped fresh mint leaves
1/2 cup finely chopped fresh pineapple

Steps:

In blender, place Gazpacho ingredients. Cover; blend on high speed until smooth.
In small food processor, place Cucumber Mint Salsa ingredients. Cover; process until finely chopped. Drain if necessary.
Pour gazpacho into 6 small serving glasses. Top each with about a tablespoon each of salsa and pineapple.

Nutrition Facts : Calories 120, Carbohydrate 17 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 8 g, TransFat 0 g