pineapple gazpacho

ingredients

• servings: 6
• 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

recipe

• 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.)