Tropical Fruit Gazpacho

1. 1

   Peel and chop pineapple, mango, and cucumber.

2. 2

   Reserve 1/2 cup of diced pineapple to add after blending.

3. 3

   Tap open coconut using blunt edge of a chef's knife, separate meat from shell.

4. 4

   Using a vegetable peeler, remove the thin inner skin.

5. 5

   Chop coconut meat into chunks.

6. 6

   In a high-speed blender or food processor, blend coconut chunks on high until finely shredded.

7. 7

   Add mango, pineapple, and cucumber, and puree.

8. 8

   Squeeze in lime juice, and continue to process until smooth

9. 9

   Stir in the diced pineapple.

10. 10

    Garnish with lime wedges and shredded coconut, and serve

* Per serving · 4 servings · Values may vary.

No additional tips available.