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Pineapple Mango Gazpacho & Salsa


  • 2 cups fresh pineapple, diced small
  • 2 cups fresh mango, diced small
  • ½ red onion, diced small
  • 1 jalapeno pepper, deseeded and minced
  • 1 handful of fresh cilantro leaves, chopped
  • 1 lemon
  • 1 lime
  • 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.