Pineapple and Bell Pepper Gazpacho


Pineapple and Bell Pepper Gazpacho


Quantity Ingredients
2 cups chopped cored peeled pineapple
2 cups chopped seeded peeled cucumber
1 1/2 cups pineapple juice text here
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


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

Makes 4 servings.