Recipe for Pineapple and Bell Pepper Gazpacho

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Yield:

1 servings

Ingredients:

Amount	Ingredient
2 cup	Chopped cored peeled pineapple
2 cup	Chopped seeded peeled cucumber
1/2 cup	Pineapple juice
2/3 cup	Chopped red bell pepper
2/3 cup	Chopped yellow bell pepper
6 tbl	Chopped Maui or Vidalia onion
3 tbl	Chopped Italian parsley

Instructions:

Instructions: (I used 4 tbs of Jims 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 Appetit August 1997

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