Pineapple Gazpacho

Pineapple Gazpacho
Staff Writer
Gazpacho

Phil Lempert Supermarket Guru

This week we bring to you a recipe from a place that you just might be visiting if you plan to travel: Hawaii. Definitely a keeper, this recipe is a tasty blend of pineapple and gazpacho, "stolen with permission" from chef Bobby Krause of Hukilau Lanai in Kapaa, Hawaii.

Gazpacho is a cold, Spanish liquid salad which descended from an ancient Andalusian mix of stale bread, garlic, olive oil, salt, and vinegar. Fast-forward to 1492 and the introduction of tomatoes and bell peppers from the New World and gazpacho today is very unlike its simple bread soup predecessor — and chef Krause gives us this tropical twist on gazpacho that we just love!

This is a great recipe for those of you who are trying to incorporate more vegetables in your diet and for vegetarians.

About the chef: A Chicago native, Bobby Krause has been a part of the Hawaii restaurant scene since 1980. He was on the opening management team of Waikiki's Duke’s Canoe Club as well as the original Duke's on Kauai.

Bobby's familiarity with local ingredients and his knowledge of traditional and fundamental cooking techniques has helped Hukilau become one of Kauai's favorite Pacific Rim restaurants. As the executive sous chef, Bobby is highly innovative yet maintains integrity.

The pineapple gazpacho is an example of his cooking style in which he is inspired by a classic dish, recreating it with local flavor.

Chef’s note: the flavors really come together on the second day, but by day three the flavors start to fade.

4
Servings
115
Calories Per Serving
Deliver Ingredients

Notes

Hukilau Lanai
520 Aleka Loop
Kapaa, Hawaii 96746
808 822 0600

Pineapple Gazpacho is served seasonally at Hukilau Lanai for $3.95.

Ingredients

  • 4  Ounces  diced tomato, canned
  • 2  Ounces  pineapple juice
  • 2  Ounces  bloody mary mix
  • 1 1/2  Tablespoon  red-wine vinegar
  • 1  Tablespoon  olive oil
  • 1/2  cucumber (seeded), 1/4 peeled, 1/4 with skin
  • 1/4  red onion (2 ounces)
  • 1/2  stalk celery (2 ounces)
  • 1/2  carrot (3 ounces)
  • 1/4  green pepper
  • 1/4  pineapple (1/2 quart peeled and cored)
  • 1  Tablespoon  fresh basil leaves
  • 3/4  Teaspoons  paprika
  • 1/4  Teaspoon  salt
  • 1/4  Teaspoon  white pepper
  • 1/4  Teaspoon  garlic, fresh chopped
  • 1/4  Teaspoon  Tabasco sauce
  • 1/4  Teaspoon  Worcestershire sauce

Directions

Dice tomato, pineapple, celery, red onion, cucumber, bell peppers, and garlic.

Put all ingredients into a bowl, mix well.

Blend in batches with a blender or with an immersion blender.

Chill overnight. Serve chilled.

Nutritional Facts

Total Fat
6g
9%
Sugar
2g
2%
Saturated Fat
1g
4%
Cholesterol
1mg
0%
Carbohydrate, by difference
14g
11%
Protein
2g
4%
Vitamin A, RAE
45µg
6%
Vitamin C, total ascorbic acid
9mg
12%
Vitamin K (phylloquinone)
19µg
21%
Calcium, Ca
23mg
2%
Choline, total
2mg
0%
Fiber, total dietary
2g
8%
Folate, total
9µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
15mg
5%
Niacin
1mg
7%
Phosphorus, P
89mg
13%
Sodium, Na
178mg
12%
Water
48g
2%

Pineapple Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Pineapple Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.