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Pineapple Mango Gazpacho & Salsa
deseeded and minced
handful of fresh cilantro leaves,
Salt and pepper to taste
Directions for Salsa
Place diced pineapple, mango, and onion in a bowl.
Add minced jalapeno (use only half for milder salsa) and cilantro leaves.
Cut lemon and lime in half and squeeze juice over salsa.
Add salt and pepper, to taste.
Directions for Gazpacho
Prepare salsa first.
Place ¾ of the salsa into food processor or blender and blend until a nice, soupy consistency. Add a small amount of pineapple juice or water if needed to thin the soup.
Check seasonings and add more salt or pepper if needed.
Serve with remaining salsa as a garnish, spooned on top.
This makes enough salsa for 6-8 servings as a garnish for seafood, or enough soup for 2-4, depending on how much you serve.