More Recipes Like Pineapple Gazpacho

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Quick Classic Gazpacho

Submitted by: USA WEEKEND columnist Pam Anderson
Provided by: USA Weekend

For the ultimate gazpacho, you must peel, seed, dice, salt and drain really good, vine-ripened tomatoes. So what if you don't have time to fuss with fresh tomatoes? I've found the canned variety makes a fine substitute. Another advantage: Fresh tomatoes start to deteriorate as soon as the soup is refrigerated, but canned tomatoes are unaffected by the chill.

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Mango Gazpacho

Submitted by: USA WEEKEND columnist Pam Anderson
Provided by: USA Weekend

Serve this intriguing variation of gazpacho at your next summer gathering.

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Watermelon Gazpacho

Submitted by: USA WEEKEND columnist Pam Anderson
Provided by: USA Weekend

Start your hot-weather meal with this easy, intriguing variation on the classic tomato cold soup.

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Gazpacho III

Submitted by: Peilin

A delicious cold soup just in time for Cinco De Mayo and summer! Can be garnished with a dollop of sour cream or a dash of hot pepper sauce.

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Gazpacho I

Submitted by: Michelle Chen

This spicy soup is eaten cold. Serve it with crusty peasant bread for a light summer meal.

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Pork & Pineapple Stir-Fry

Submitted by: Theresa Walter

Living In: Newcastle, New South Wales, Australia

This stir-fry is a simple, and quick recipe. The plum sauce gives it a special lift, and everyone always seems to love it. Serve with steamed rice, or fried noodles can be mixed through the stir fry for a bit of extra crunch.

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Gazpacho IV

Submitted by: NANCED35

A wonderful cold summer soup, great with tortilla chips, crackers, or crusty bread. Can be used as a salsa if thickened.

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Gazpacho a la Mrs. Landesman

Submitted by: Simone

Home Town: Silver Spring, Maryland, USA

Living In: Tel Aviv, Mehoz Tel-Aviv, Israel

I often find that most gazpacho is a little too acidic or that I only want a couple of spoonfuls. This recipe (which I got from my friend's mother) is AWESOME. It's not too acidic at all and is so wonderfully light and healthy.

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Pineapple Cinnamon Stuffed Acorn Squash

Submitted by: Robyn Webb

The hardest part of this recipe is cutting the squash in half and scooping out the seeds. The rest is a snap. Cook the squash, scoop out pulp and mix with pineapple and yummy spices. Stuff the squash and pop into the oven again until bubbly and fragrant.

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Gazpacho II

Submitted by: Leia

A delicious cold soup, perfect for spring and summer!

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