Free Recipe Pineapple And Bell Pepper Gazpacho
Recipe Type: Free Recipes
Recipe Preparation:
Cooking Ingredients for Pineapple And Bell Pepper Gazpacho Recipe
2 c Chopped cored peeled
-pineapple
2 c Chopped seeded peeled
-cucumber
1-1/2 c Pineapple juice
2/3 c Chopped red bell pepper
2/3 c Chopped yellow bell pepper
6 tb Chopped Maui or Vidalia
-onion
3 tb Chopped Italian parsley
4 ts Minced jalapeno chiles
Pineapple And Bell Pepper Gazpacho Preparation
(I used 4 tbs of Jim”s Smokin” Chipotle Sauce and Guajillos from the garden instead of Jalapenos) Garnish: diced bell/chile pepper and seeded cucumber 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 and/or chiles. Makes 4 servings. Bon Appetit August 1997 Posted to CHILE-HEADS DIGEST by GarryMass@aol.com on Jul 14, 1999, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
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