Avocado Papaya Gazpacho
From sunny 17 years ago
- - to make
- Serves 4
A fabulous combination of flavors and a colorful presentation. Makes a great first course or brunch item.
Ingredients
- 1 Cup canned tomato juice shopping list
- 1 cup canned unsweetened pineapple juice shopping list
- 1 Ripe papaya *(peeled, seeded and diced – about 2 cups) shopping list
- 1 Ripe but firm avocado (peeled, seeded and chopped) shopping list
- 1 Large tomato (seeded and chopped) shopping list
- 1 green bell pepper (seeded and diced in smaller pieces) shopping list
- ½ red onion (diced in small pieces) shopping list
- ¼ cup of fresh lime juice (Roses lime juice works) shopping list
- 6-10 dashes of Tabasco shopping list
- ¼ cup finely chopped fresh cilantro shopping list
- salt and pepper to taste shopping list
How to make it
- Gently mix all of the ingredients in a glass or ceramic bowl, cover and refrigerate at least 2 hours. Gazpacho can be made up to 2 days in advance and stored covered in the fridge.
- Serve Cold – Makes about 5 cups
- * you can use the Papaya Pieces in a jar usually found in the produce section if fresh papaya is not available.
The Rating
Reviewed by 8 people-
love this one Sunny and it is so perfect for this weather
Thanks
June
psy333che
in Long Branch loved it
-
Finally a way to make the hubby like papaya. He hasn't eaten since the kids were babies and he liked this. I feel like shouting, "Mikey likes it" Good is the understatement, dear.
notyourmomma
in South St. Petersburg loved it
Reviews & Comments 5
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "