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Fire Roasted Gazpacho with Tropical Twist

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Betty Crocker Kitchens
Updated Jun 25, 2014
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This cold soup could not be easier to make with the help of fire-roasted tomatoes. The tropical salsa truly makes it shine!

Fire Roasted Gazpacho with Tropical Twist

  • Prep Time 30 min
  • Total 30 min
  • Servings 6
  • Ingredients 9
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Ingredients

Gazpacho

  • 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

Cucumber Mint Salsa

  • 1 cup chopped English (seedless) cucumber
  • 2 tablespoons chopped fresh mint leaves

Topping

  • 1/2 cup finely chopped fresh pineapple

Instructions

  • Step 
    1
    In blender, place Gazpacho ingredients. Cover; blend on high speed until smooth.
  • Step 
    2
    In small food processor, place Cucumber Mint Salsa ingredients. Cover; process until finely chopped. Drain if necessary.
  • Step 
    3
    Pour gazpacho into 6 small serving glasses. Top each with about a tablespoon each of salsa and pineapple.

Nutrition

120 Calories
4 1/2g Total Fat
1g Protein
17g Total Carbohydrate
8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
120
Calories from Fat
40
Total Fat
4 1/2g
7%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
400mg
17%
Potassium
150mg
4%
Total Carbohydrate
17g
6%
Dietary Fiber
2g
11%
Sugars
8g
Protein
1g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
70%
70%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
0 Starch; 1 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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