Hawaiian Pineapple Gazpacho
Yield: 2 cups
- 1 cucumber, peeled, seeded, and chopped
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped yellow bell pepper
- 2 tablespoons chopped sweet onion
- 1 to 2 teaspoons minced jalapeño pepper
- 1 tablespoon chopped fresh Italian parsley
- 1 cup chopped fresh pineapple
- 1 (6-ounce) can pineapple juice
- 1/8 teaspoon salt
- Garnish: fresh Italian parsley
- Combine all ingredients except garnish in a food processor; pulse 4 to 5 times or until finely chopped. Cover and chill 1 hour.
- Garnish, if desired.
- Note: At the Lodge at Koele, the fruit and vegetables are typically blended until fairly smooth. But we like the liveliness of leaving the ingredients chopped. Either way, it's delicious.
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Hawaiian Pineapple Gazpacho Recipe at a Glance
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