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Tropical Gazpacho

Tropical Gazpacho

Get Ready

Servings: Serves 4

Prep Time: 40 minutes

Cook Time: 0 minutes

Ingredients: Add ingredients to List

1 (20-oz.) can pineapple slices or chunks, packed in juice (no sugar added)
1 small mango, peeled and diced (about 1 1/2 cups)
1 tomato, cored and diced (about 1 cup)
1/2 small (about 12 oz.) jicama, peeled and diced (about 1 cup)
1 small red, orange, or yellow bell pepper, cored, seeded, and diced (about 3/4 cup)
1/2 cup Fresh vidalia onion, minced
1 each Garlic clove, minced
1 tablespoon Grated fresh ginger
1/2 teaspoon Salt
1/4 teaspoon Hot pepper sauce
1/2 cup freshly squeezed lime juice (about 4 limes)
2 1/2 cup Canned tomato juice
1 each Medium limes, sliced
6 ice cubes, for serving

directions:

1. Drain pineapple and reserve juice (there should be about 1 cup). Dice pineapple into 1/4-inch pieces. Add them to a large, non reactive bowl (preferably stainless steel) and combine with mango, tomato, jicama, bell pepper, onion, garlic, ginger, salt, hot pepper sauce if using, and lime juice. Let mixture stand until fruit and vegetables just begin to release their juices, about 5 minutes.
2. Stir in reserved pineapple juice and tomato juice. Cover with plastic wrap and refrigerate until soup is cold and flavors have combined, at least 4 hours.
3. Stir gazpacho to blend, and correct seasoning with additional salt and lime juice if desired. Place one ice cube in each chilled bowl, ladle gazpacho over ice, garnish with a lime slice, and serve.
Source: Hannaford fresh Magazine, July - August 2007

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Quantity Ingredients coupon
Increase quantity for this productDecrease quantity for this product
1 (20-oz.) can pineapple slices or chunks, packed in juice (no sugar added)  
Increase quantity for this productDecrease quantity for this product
1 small mango, peeled and diced (about 1 1/2 cups)  
Increase quantity for this productDecrease quantity for this product
1 tomato, cored and diced (about 1 cup)  
Increase quantity for this productDecrease quantity for this product
1/2 small (about 12 oz.) jicama, peeled and diced (about 1 cup)  
Increase quantity for this productDecrease quantity for this product
1 small red, orange, or yellow bell pepper, cored, seeded, and diced (about 3/4 cup)  
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1/2 cup Fresh vidalia onion, minced  
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1 each Garlic clove, minced  
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1 tablespoon Grated fresh ginger  
Increase quantity for this productDecrease quantity for this product
1/2 teaspoon Salt  
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1/4 teaspoon Hot pepper sauce  
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1/2 cup freshly squeezed lime juice (about 4 limes)  
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2 1/2 cup Canned tomato juice  
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1 each Medium limes, sliced  
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6 ice cubes, for serving  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 200 kcal (10%)
Calories from Fat 5
Total Fat 1 g (1%)
Saturated Fat 0 n/a
Cholesterol 0 n/a
Sodium 560 mg (23%)
Total Carbohydrates 49 g (16%)
Dietary Fiber 6 g (24%)
Protein 3 g (5%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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