Pineapple Gazpacho Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Apr. 16, 2015
I agree with the others who said that the texture was too chunky....so I also pureed all together. I used half of a small vadalia onion and only tablespoon of basil. Probably used a little more than 2 cups of pineapple (just the whole pineapple). Very different from what I am used to eating, but it is good. Not sure I'd make it again.
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Photo by Sandra Meier

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Photo by John P Rouane Jr
Reviewed: Sep. 25, 2009
I added a couple of pears and pureed a portion of the red pepper,pineapple, and pears. The appearance is very enticing.
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Photo by John P Rouane Jr

Cooking Level: Intermediate

Living In: Clancy, Montana, USA

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Photo by melpy
Reviewed: Apr. 14, 2007
This is about a 3.5 or so. Tasty. I also pureed all the ingredients as I despise chunky gazapachos. I strained it as well and then then added back about half of the pulp to the liquid portion. Very spicy at first. Chill for best results.
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Photo by melpy

Cooking Level: Intermediate

Home Town: Elkridge, Maryland, USA
Living In: Carlisle, Pennsylvania, USA
Reviewed: Jul. 17, 2006
This recipe was all right. The taste was really good, but the texture was kind of a turn off. So I ended up throwing it all in the blender and pureeing it. Consistency is much better. I used fresh cilantro, as that is what I had around the house. It was very refreshing, but I don't know if I'll make it again.
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Photo by Sarah Kurtz

Cooking Level: Expert

Living In: Calgary, Alberta, Canada


 
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