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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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I got this recipe from Mary before she moved. She says that it is good with or without the bread. It's just a nice and different take on gazpacho. Cook time is actually the chilling time Ingredients:
4 cloves garlic, minced |
1 1/2 cups peeled seeded and diced cucumbers |
1 1/2 cups diced red bell peppers |
1/2 cup diced red onion |
1 cup diced tomato |
1 cup canned un-sweetened pineapple chunk (in juice) |
2 tablespoons red wine vinegar |
1 pinch cayenne |
1 teaspoon ground cumin |
1 1/2 cups french bread or 1 1/2 cups italian bread (tear it into chunks but mary says this is) (optional) |
3 cups tomato juice |
salt and black pepper |
Directions:
1. In a food processor, combine the garlic, 1/2 of the diced cucumber, 1/2 of the diced bell peppers, the red onions, 1/2 of the tomatoes, the pineapple and its juice, vinegar, cayenne, cumin, bread chunks if you have them, tomato juice and puree until smooth.
2. Transfer to a bowl, then stir in the remaining diced cucumbers, bell peppers, and tomatoes.
3. Salt and pepper to taste.
4. Refrigerate for 1 to 2 hours until cold.
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