Tropical Gazpacho Recipe
- 6 cups canned tomato juice
- 1 cup canned papaya juice (you may substitute pineapple)
- 2 medium green or underripe mangoes or papayas, diced small
- ½ medium pineapple, peeled, cored, and diced small
- ½ red bell pepper, diced small
- ½ green bell pepper, diced small
- ½ cup lime juice (about 4 limes)
- 4 dashes of Tabasco sauce
- ½ cup chopped cilantro
- Salt and freshly cracked black pepper to taste
- Combine the tomato and papaya juice in a large bowl. Add the remaining ingredients, stir a few times, cover, and allow to stand in the refrigerator for at least 2 hours—4 to 6 is best—before serving.
