Best Pineapple And Bell Pepper Gazpacho Recipes

Pineapple Gazpacho image

Provided by Lorraine of AZ

Categories Pineapple

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 cup yellow bell pepper, chopped
1/4 cup pineapple juice
1 small fresh pineapple, peeled, cored, and chopped
1/4 cup red onion, chopped
1/4 cup cucumber, peeled, seeded and chopped
1 tablespoon brown sugar
2 teaspoons rice wine vinegar
1/2 teaspoon red pepper sauce, such as Tabasco
1/4 teaspoon kosher salt
1/8 teaspoon white pepper
1/4 cup red bell pepper, finely chopped
1/4 cup green bell pepper
1/4 cup cucumber, seeded and finely chopped
1 tablespoon cilantro, chopped

Steps:

Placre all ingredients (excluding the garnish) in a food processor or blender and puree until smooth. Taste and add more seasoning if desired.
Refrigerate until ready to serve (can be prepared one day in advance; stir before serving).
Ladle 6 to 8 ounces into chilled soup bowls and sprinkle with red and green bell peppers, cucumber, and cilantro. If you want more fire in your soup, don't forget to add minced jalapeno or serrano chile along with the garnish.

Nutrition Facts : Calories 145.6, Fat 0.4, Sodium 129.5, Carbohydrate 37.5, Fiber 3.8, Sugar 28.5, Protein 1.7

Pineapple and Bell Pepper Gazpacho image

Yield Makes 4 servings

Number Of Ingredients 10

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

Steps:

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.

The Best Gazpacho image

Provided by Food Network Kitchen

Categories appetizer

Time 2h25m

Yield 4 servings

Number Of Ingredients 9

2 slices hearty white bread, crusts removed, diced (about 1 cup diced)
2 1/2 pounds vine-ripened tomatoes, cored and roughly chopped
1 English cucumber, 1/2 roughly chopped and 1/2 finely diced
1 red bell pepper, stemmed, seeded and roughly chopped
1 clove garlic, smashed
1/3 cup extra-virgin olive oil, plus more for serving
2 to 3 tablespoons sherry vinegar
1/2 teaspoon ground coriander
Kosher salt and freshly ground black pepper

Steps:

Place the bread cubes in a small bowl and add enough water to cover. Let soak until the bread is completely saturated, about 2 minutes. Drain and squeeze dry.
Combine the bread, tomatoes, roughly chopped cucumber, bell pepper, garlic, 1/3 cup olive oil, 2 tablespoons vinegar, coriander, 1 teaspoon salt and a few grinds of pepper in a blender. (Work in two batches if necessary.) Blend on high speed until creamy and very smooth, about 2 minutes. Strain through a fine-mesh strainer into a large bowl or 8-cup liquid measuring cup. Cover and refrigerate until very cold, at least 2 hours and up to overnight.
Season to taste with more salt and pepper and add up to 1 more tablespoon vinegar. Ladle into serving bowls, top with the finely diced cucumber and drizzle with more olive oil. Serve chilled.

Julia's Watermelon Gazpacho image

Provided by Julia

Time 40m

Yield 10

Number Of Ingredients 12

6 cups cubed seeded watermelon
2 English (hothouse style) cucumbers, chopped
2 red bell peppers, chopped
1 onion, chopped
½ jalapeno pepper, finely chopped
¼ cup lemon juice
2 tablespoons olive oil
3 tablespoons chopped fresh mint
2 tablespoons minced fresh ginger
3 tablespoons honey
½ cup pineapple juice
20 small mint leaves

Steps:

Reserve 20 small pieces of watermelon for garnish. Working in batches, place the remaining watermelon, the cucumbers, red bell peppers, onion, jalapeno pepper, lemon juice, olive oil, 3 tablespoons of fresh mint, the ginger, honey, and pineapple juice into a blender, and blend for about 30 seconds per batch. The mixture should be well blended but retain some texture. Pour into a large pitcher or bowl, and refrigerate 1 hour. Serve in bowls, and garnish each bowl with a couple of chunks of the retained watermelon and 2 small mint leaves.

Nutrition Facts : Calories 100 calories, Carbohydrate 19 g, Fat 3 g, Fiber 1.4 g, Protein 1.4 g, SaturatedFat 0.4 g, Sodium 4.2 mg, Sugar 14.6 g