PINEAPPLE AND BELL PEPPER GAZPACHO

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Pineapple and Bell Pepper Gazpacho image

Categories     Soup/Stew     Fruit     Onion     Pepper     Low Sodium     Pineapple     Cucumber     Bell Pepper     Summer     Bon Appétit

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.

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