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.

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