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Nutrition Facts
Serving Size 120 g
(Approx. 8 Servings)
Amount Per Serving
Calories 130 Calories From Fat 60
% Daily Value*
Total Fat 6 g 9%
Saturated Fat 4 g 20%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 50 mg 2%
Total Carbohydrate 38 g 13%
Dietary Fiber 1 g 5%
Sugars 16 g
Protein 1 g
Vitamin A 4% Iron 4%
Vitamin C 5% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Pineapple Cucumber Gazpacho
Prep Time
25 minutes
Cook Time
N/A
Total Time
25 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

1 pineapple, peeled, cored and cubed
3 hot house cucumbers, peeled, seeded and finely diced
2 Tbsp lime, juiced
1 1/2 cup(s) Robert's Reserve Pineapple Habanero Sauce
1 cup(s) orange juice
1/4 cup(s) cilantro, finely chopped
1/4 cup(s) sweet onion, chopped
1 can of coconut milk
3 Tbsp Ottavio Gran Reserva Spanish Olive Oil
1/2 Tsp smoked paprika
1/4 cup(s) green onion, finely chopped
1/2 Tsp kosher salt
1/4 Tsp cayenne pepper
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Instructions

1
In a food processor,process pineapple, 3/4 of the cucumber, lime juice, pineapple habanero sauce, orange juice, cilantro, sweet onion, coconut milk, olive oil and smoked paprika. Depending on size of food processor, this may need to be done in 2 batches.
2
Chill at least 1 hour or overnight.
3
Garnish with remaining cucumber, green onions and season with salt and cayenne to taste just before serving.

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