 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
|
Serve this gazpacho in nonbreakable, plastic stemware for a refreshing soup sipper. Coat the rims in salt by dipping them first in lime juice. Ingredients:
3 cups tomato juice |
3 cups pineapple juice |
1 cup chopped fresh papaya or mango |
1 cup finely chopped avocado (about 1 1/2 avocados) |
2/3 cup chopped yellow bell pepper |
2/3 cup chopped yellow tomatoes |
3 tablespoons fresh lime juice (2 limes) |
4 teaspoons chopped fresh mint |
1 teaspoon sea salt |
1/2 teaspoon pepper |
lime juice (optional) |
sea salt (optional) |
hot sauce (optional) |
Directions:
1. Pulse first 10 ingredients in blender until smooth, stopping to scrape down sides. Cover and chill at least 4 hours.
2. Dip rims of margarita glasses in lime juice, and dip rims in sea salt to coat, if desired. Serve chilled soup in prepared glasses; serve with hot sauce, if desired.
|
|