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Pineapple Gazpacho

Yield 3 quarts


  • 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

How to Make It

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

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