Pineapple Gazpacho Recipes

PINEAPPLE GAZPACHO

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.

PINEAPPLE AND BELL PEPPER GAZPACHO

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.

PINEAPPLE CUCUMBER GAZPACHO

Steps:

• In food processor add 3 cups each cuke, pineapple,then the pineapple juice, jalapeno, green onion, lime juice, and salt.
• Blend until smooth. Note may have to work in batches depending on size of processor.
• Add the rest of the ingredients and pulse a few times to leave chunky.
• Taste and adjust seasonings.
• Note:.
• Can use Cilantro in place of parsley. Amount of Parsley is one handful. Amount of macadamia nuts is one handful. For those unfamiliar, yes one handful is exactly that, the amount you can hold in hand.