 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Use fresh pineapple to make a tropical variation of traditionally tomato-based gazpacho. Ingredients:
2 cups fresh pineapple in 1/4-inch dice |
2 cups pineapple juice |
2 tablespoons extra virgin olive oil |
1 seedless cucumber, cut into 1/4-inch dice |
1 small red bell pepper, seeded and cut into 1/4-inch dice |
1 small onion, cut into 1/4-inch dice |
2 medium garlic cloves, minced |
1 small jalapeno pepper, seeded and minced (optional) |
3 tablespoons fresh lime juice |
2 tablespoons chopped fresh parsley, basil or cilantro |
salt and freshly ground black pepper |
Directions:
1. Process 1/2 cup of pineapple, along with the juice and oil, in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving.)
|
|