Name: Pineapple and Bell Pepper Gazpacho
Yield: Makes 4 servings
Ingredients: 2 cups chopped cored peeled pineapple; 2 cups chopped seeded peeled cucumber; 1 1/2 cups pineapple juice; 2/3 cup chopped red bell pepper; 2/3 cup chopped yellow bell pepper; 6 tablespoons chopped Maui onion; 3 tablespoons chopped Italian parsley; 4 teaspoons minced jalapeño chili; diced bell pepper and seeded cucumber

Recipe information

Yield
Makes 4 servings

Ingredients

2 cups chopped cored peeled pineapple

2 cups chopped seeded peeled cucumber

1 1/2 cups pineapple juice

2/3 cup chopped red bell pepper

2/3 cup chopped yellow bell pepper

6 tablespoons chopped Maui onion

3 tablespoons chopped Italian parsley

4 teaspoons minced jalapeño chili

Garnish:

diced bell pepper and seeded cucumber

Preparation

Step 1
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.
Step 2
Ladle soup into bowls. Sprinkle with additional chopped vegetables.

TagsCold Soup Soup Soup/Stew Gazpacho Pineapple Fruit Cucumber Vegetable Bell Pepper Starter Dinner Dairy Free Gluten Free Nut Free Vegan Vegetarian Raw Easy No-Cook Blender Summer Bon Appétit

Recipe notes

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