Prep 25 mins
Cook 0 mins
Tired of tomato-based gazpacho? Try this golden refresher, full of pineapple, yellow bell pepper, red onion and cucumber. This gazpacho is different in color and in tasted. It can be made as picante as you wish. You can add a pinch of minced jalapeno or serrano chile along with the garnish. For something new this summer, give this recipe a try! Recipe is from our local foodie, Jan D'Atri.
- 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
- 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.