Prep Time: 20 minutes
Total Time: 20 minutes plus 1 hour chill time
Want Banana Recipes Every Month?
Traditional Spanish gazpacho, a fresh chilled soup of tomatoes and cucumbers, gets a unique twist when topped with delicious Chiquita Banana salsa.
clove Garlic, crushed
- 1 cups
peeled, seeded and diced ripe, red Tomatoes
- 1/4 tsp.
- 1/2 cup
Water, or more as needed
small Red onion, peeled and quartered
(jarred) Piquillo peppers or roasted red peppers
Persian cucumbers, peeled and diced
Jalapeño pepper or large Serrano pepper, seeded and minced
ripe Chiquita Bananas, diced
- 2 Tbsp.
dash of Salt, to taste
- 1/2 tsp.
Smoked Spanish paprika, optional
- 1 Tbsp.
Extra virgin olive oil, optional
healthy Gazpacho with Spicy Chiquita Banana Garnish Recipe
Place the garlic, tomatoes salt and pepper in a blender; and puree until well blended. Add the water and blend until a smooth, thick soup consistency. Pour tomato mixture into a small pitcher or medium bowl. Place onion and piquillo peppers into the blender and pulse just until they are roughly chopped. Add to the tomato mixture. Stir the cucumber into the tomato mixture and transfer to the refrigerator to chill at least one hour. In a medium bowl combine the jalapeño or serrano pepper, bananas and lemon juice. Add salt to taste. Chill until ready to serve. Mix together the smoked paprika and olive oil, if using. When gazpacho is very cold pour into shallow soup bowls. Using an ice cream scooper, place a scoop of the banana salsa in the center of each bowl. Garnish with the smoked paprika oil if desired; serve.
Serve with chilled soup spoons.
Try with a glass of Vouvrey wine or a dry Rosé.
Nutrition Information Per Serving:
Calories 120; Total Fat 0.5 g (Sat 0 g, Trans 0 g, Poly 0 g, Mono 0 g); Cholesterol 0 mg; Sodium 540 mg; Potassium 580 mg; Total Carbohydrates 25 g; Dietary Fiber 4 g; Total Sugars 12 g; Protein 3 g. Percent Daily Value: Vitamin A 25%; Vitamin B6 20%; Vitamin C 45%; Vitamin D 0%; Calcium 4%; Iron 25%.