Best Tropical Gazpacho Recipes

TROPICAL GAZPACHO FRUIT SOUP (PUERTO RICO)

Tropical Gazpacho Fruit Soup (Puerto Rico) image

Make and share this Tropical Gazpacho Fruit Soup (Puerto Rico) recipe from Food.com.

Provided by Sydney Mike

Categories Berries

Time 15m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

3 cups fresh raspberries (or frozen)
3 cups sparkling water
1/2 cup granulated sugar
1 lemon, juice of
1 papaya, peeled, chopped small
1 medium mango, peeled, seeded, diced small
2 kiwi fruits, peeled, diced small
1 cup fresh pineapple, diced small
1 teaspoon fresh ginger, shredded, to taste

Steps:

Puree raspberries in a blender or food processor, then pass the puree through a sieve to remove the seeds.
In a non-reactive bowl, combine raspberry puree with sparkling water & sugar, then add lemon juice, papaya, mango, kiwi & pineapple.
Refrigerate 1 hour before serving, garnished with the ginger.

Nutrition Facts : Calories 127.8, Fat 0.6, SaturatedFat 0.1, Sodium 3.4, Carbohydrate 32.9, Fiber 5.6, Sugar 24.1, Protein 1.4

TROPICAL GAZPACHO

Tropical Gazpacho image

Brooklyn, New York's Sharon Pearlstein shares this refreshing fruit soup as a starter (or even dessert).

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 25m

Number Of Ingredients 8

Ingredients

3 mangoes (about 3 pounds total), peeled, pitted, and cut into chunks (about 5 cups)
2 cucumbers, peeled, seeded, and chopped
2 cups low-fat buttermilk
1 tablespoon fresh lime juice, plus lime wedges, for serving (optional)
1 teaspoon rice vinegar
Coarse salt
Hot sauce (optional)
Sliced fresh basil leaves, for garnish (optional)

Steps:

Working in batches, place mangoes, cucumbers, buttermilk, lime juice, and vinegar in a blender; puree until smooth. Season with salt and, if using, hot sauce. Refrigerate until chilled, about 1 hour. Serve gazpacho with lime wedges and basil, if desired.

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

Categories Side Dish

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