Pineapple Gazpacho

Southern Living
3 quarts


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1 medium-size fresh pineapple, cored and cut into chunks
2 medium cucumbers, peeled, seeded, and quartered
1 yellow bell pepper, chopped
1 (48-ounce) can pineapple juice
1/4 cup rice vinegar
1 tablespoon salt
1 to 2 teaspoons hot sauce
1 red bell pepper, diced
1 green bell pepper, diced
1/4 cup chopped fresh cilantro


Process first 7 ingredients in a blender or food processor, in batches, until minced, stopping to scrape down sides.

Stir together pineapple mixture, diced bell pepper, and cilantro in a bowl. Cover and chill 2 hours.

Created date

December 2001