Spicy-Sweet Tropical Gazpacho

Ingredients

• 2          tablespoons unsweetened coconut flakes
• 1          DOLE® Dragon Fruit, peeled and chopped
• 1          English cucumber, peeled, halved lengthwise, seeded and chopped
• 3/4      cup chopped DOLE® Pineapple
• 1          ripe DOLE® Banana, peeled
• 1          yellow bell pepper, coarsely chopped
• 1/2      DOLE® Mango, peeled, pitted and coarsely chopped
• 1/2      large jalapeño pepper, halved lengthwise, seeded and coarsely chopped
• 1 1/2   cups 100% coconut water
• 2          tablespoons coarsely chopped shallot
• 1/2      teaspoon kosher salt
• 1          tablespoon fresh cilantro leaves

Directions

1. Toast coconut in a large skillet over medium-high heat 3 minutes or until golden brown and fragrant, stirring frequently; spread on a plate to cool.

2. Reserve 1/4 cup each dragon fruit, cucumber and pineapple for garnish; blend  banana, bell pepper, mango, jalapeño pepper, coconut water, shallot, salt, and remaining dragon fruit, cucumber and pineapple in a blender on high until chunky. Makes about 5 1/2 cups.

3. Serve gazpacho topped with cilantro, toasted coconut flakes, and reserved dragon fruit, cucumber and pineapple.

Tips & tricks

Serve chilled or at room temperature.