12 oz Lyons Ready to Serve 100% Tomato Juice
6 oz Lyons Mango Puree
8 oz Lyons Frozen Pineapple Topping (thawed)
1 Small hot house cucumber, peeled, seeded and finely chopped
4 oz Finely chopped red bell pepper
4 oz Finely chopped green bell pepper
3 oz Finely chopped red onion
3 oz Finely chopped cilantro
3 T Lime juice
½ t Lime zest
½ t Sea salt
1 t Hot sauce
Combine the Lyons Tomato Juice, Mango Puree and thawed Pineapple Topping in a blender and pulse 5 to 8 times, or until just combined; the mixture should be slightly chunky. Transfer pineapple mixture to a large bowl. Stir in cucumbers, bell peppers, onions, cilantro, lime juice, zest, salt and hot sauce. Cover and refrigerate for at least 2 hours, or overnight. Ladle gazpacho into tall high ball or martini glasses and serve.
Makes six 8 oz dinner servings or twelve 4 oz appetizer portions.