Pineapple and Bell Pepper Gazpacho Recipe

Pineapple and Bell Pepper Gazpacho Recipe

  • 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
  • diced bell pepper and seeded cucumber
  1. 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.
  2. Ladle soup into bowls. Sprinkle with additional chopped vegetables.