TOMATO GAZPACHO WITH PINEAPPLE & JICAMA
Recipe from Robin to the Rescue
No cooking required! If you want, add crab, shrimp, lobster, or any cooked firm white fish (such as halibut, cod, or monkfish).
Total Time: 10-15 minutes
Prep time: 10-15 minutes
Serves 4
Ingredients
• Two 28-ounce cans diced tomatoes, drained
• 1 cup Clamato® or tomato juice
• 1 cup diced fresh or canned pineapple
• 1 medium green bell pepper, seeded and diced
• 1/2 cup peeled and finely diced jicama
• 1/4 cup finely chopped scallions (white and green parts)
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon hot sauce
• Salt and freshly ground black pepper to taste
Directions
1. Place the tomatoes in a food processor and process until finely chopped (but not pureed).
2. Transfer to a large bowl and stir in the Clamato juice, pineapple, bell pepper, jicama, scallions, parsley, and hot sauce. Season with salt and pepper. Serve immediately or chill for 30 minutes before serving.
Bank a batch: Make a double batch and store the extra for up to 3 months in the freezer. Thaw overnight in the refrigerator before serving (I don't recommend thawing in the microwave because the heat will "cook" the vegetables).
Morph it: also makes an excellent sauce for pasta or a marinade and/or sauce for chicken, shrimp, scallops, or baked white fish (such as cod, flounder, halibut, trout, or tilapia).
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