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Tropical Fruit Gazpacho

prep:20 minutes
ready in:20 minutes
Difficulty
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Show nutritional information
  • Serves: 6
  • Calories: 10
  • Total Fat: 0g
  • Total Carbohydrate: 2g
  • Protein: 0g
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This sweet, tropical fruit soup is refreshing on a hot summer day. A fun treat to serve at a summer cookout, this fresh soup also makes for a tasty dessert!

Serves: 6

Serves: 6decrease servingsincrease servings

Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Peel and chop pineapple, mango, and cucumber.
  2. Reserve 1/2 cup of diced pineapple to add after blending.
  3. Tap open coconut using blunt edge of a chef's knife, separate meat from shell.
  4. Using a vegetable peeler, remove the thin inner skin.
  5. Chop coconut meat into chunks.
  6. In a high-speed blender or food processor, blend coconut chunks on high until finely shredded.
  7. Add mango, pineapple, and cucumber, and puree.
  8. Squeeze in lime juice, and continue to process until smooth.
  9. Stir in the diced pineapple.
  10. Garnish with lime wedges and shredded coconut, and serve.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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