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Creamy Pineapple Mango Gazpacho

Creamy Pineapple Mango Gazpacho

Inspired by the flavours of the classic gazpacho, I decided to give this soup a modern spin by showcasing juicy, sweet pineapple instead of tomatoes. This soup makes a great starter or, if served with some grilled chicken or shrimp, a satisfying main dish.

  • Prep. Time 10 mins
  • Refrigeration Time 1 hr
  • Yields 6 to 8

This recipe received

400 votes
Jeanine Friesen

Gluten-Free recipe developer and blogger.
My approach is simple: I like to use readily available ingredients to make the foods that people love & often miss after going on a gluten-free diet.

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What You Need

4 cups fresh pineapple, diced
1 ripe mango, peeled and diced
1 cup 10% cream
1 cup orange juice
2 tbsp honey
2 tbsp lime juice
1/2 English cucumber, peeled, seeded, and diced
1/2 large red pepper, finely diced
1/2 cup red onion, finely minced
1 jalapeno pepper, finely minced
2 cloves garlic, finely minced
2 tbsp fresh cilantro, chopped, plus more for garnish
Salt and pepper to taste


Place the pineapple, mango, cream, orange juice, honey, and lime juice in a blender or food processor. Blend until pureed and pour into a large bowl.

Add the cucumber, red pepper, red onion, jalapeno pepper, garlic, and 2 tablespoons of cilantro. Stir to combine.

Season with salt and black pepper to taste.

Cover and refrigerate for at least one hour before serving. Garnish with extra cilantro before serving.


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