Easy Pineapple and Avocado Gazpacho

This is an absolutely refreshing blend with a touch of heat! I found this recipe in a Central American magazine called Mucho Gusto. It includes a beautiful picture, where it's served in a short martini glass with celery sticks (tops on) and fresh thyme leaves. You can control the spice level by using more or less of the jalapeno. Gorgeous!!! NOTE: Cook time = refrigeration time.

• Ready In: 1 hr 15 mins
• Serves: 2

Ingredients

• 1  cup fresh pineapple, cubed
• 1  avocado, peeled and cubed
• 1⁄2 celery rib, sliced
• 1⁄2 jalapeno chile, seeded and chopped
• 1⁄2 teaspoon salt
• 1⁄2 lemon, juice of

• GARNISH

• 2  celery ribs, with the leaves still on
•  fresh herb (thyme, basil, cilantro, or ???)

Directions

1. In a blender jar, liquify all the soup ingredients. If you don't like very spicy food, start with only half the specified jalapeno, then add more to taste.
2. Refrigerate for at least an hour.
3. Serve, garnished with celery sticks and chopped fresh herbs of your choice.