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
100
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
7g
10%
Sugar
3g
3%
Saturated Fat
5g
21%
Carbohydrate, by difference
9g
7%
Protein
2g
4%
Vitamin A, RAE
45µg
6%
Vitamin C, total ascorbic acid
8mg
11%
Vitamin K (phylloquinone)
17µg
19%
Calcium, Ca
24mg
2%
Choline, total
5mg
1%
Fiber, total dietary
2g
8%
Folate, total
16µg
4%
Iron, Fe
1mg
6%
Magnesium, Mg
14mg
4%
Niacin
1mg
7%
Phosphorus, P
34mg
5%
Selenium, Se
2µg
4%
Sodium, Na
129mg
9%
Water
50g
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.