Pineapple and bell pepper gazpacho
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Chopped cored peeled pineapple |
| 2 | cups | Chopped seeded peeled cucumber |
| 1½ | cup | Pineapple juice |
| ⅔ | cup | Chopped red bell pepper |
| ⅔ | cup | Chopped yellow bell pepper |
| 6 | tablespoons | Chopped Maui or Vidalia onion |
| 3 | tablespoons | Chopped Italian parsley |
| 4 | teaspoons | Minced jalapeño chiles |
Directions
(I used 4 tbs of Jim's Smokin' Chipotle Sauce and Guajillos from the garden instead of Jalapenos)
Garnish: diced bell/chile pepper and seeded cucumber Puree first 8 ingredients in blender until smooth. Transfer to bowl. Cover and refrigerate until cold, at least 2 hours or up to 6 hours. Season with salt and pepper.
Ladle soup into bowls. Sprinkle with additional chopped vegetables and/or chiles.
Makes 4 servings. Bon Appétit August 1997 Posted to CHILE-HEADS DIGEST by GarryMass@... on Jul 14, 1999, converted by MM_Buster v2.0l.