Pineapple And Bell Pepper Gazpacho Recipes

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PINEAPPLE GAZPACHO



Pineapple Gazpacho image

Tired of tomato-based gazpacho? Try this golden refresher, full of pineapple, yellow bell pepper, red onion and cucumber. This gazpacho is different in color and in tasted. It can be made as picante as you wish. You can add a pinch of minced jalapeno or serrano chile along with the garnish. For something new this summer, give this recipe a try! Recipe is from our local foodie, Jan D'Atri.

Provided by Lorraine of AZ

Categories     Pineapple

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 cup yellow bell pepper, chopped
1/4 cup pineapple juice
1 small fresh pineapple, peeled, cored, and chopped
1/4 cup red onion, chopped
1/4 cup cucumber, peeled, seeded and chopped
1 tablespoon brown sugar
2 teaspoons rice wine vinegar
1/2 teaspoon red pepper sauce, such as Tabasco
1/4 teaspoon kosher salt
1/8 teaspoon white pepper
1/4 cup red bell pepper, finely chopped
1/4 cup green bell pepper
1/4 cup cucumber, seeded and finely chopped
1 tablespoon cilantro, chopped

Steps:

  • Placre all ingredients (excluding the garnish) in a food processor or blender and puree until smooth. Taste and add more seasoning if desired.
  • Refrigerate until ready to serve (can be prepared one day in advance; stir before serving).
  • Ladle 6 to 8 ounces into chilled soup bowls and sprinkle with red and green bell peppers, cucumber, and cilantro. If you want more fire in your soup, don't forget to add minced jalapeno or serrano chile along with the garnish.

Nutrition Facts : Calories 145.6, Fat 0.4, Sodium 129.5, Carbohydrate 37.5, Fiber 3.8, Sugar 28.5, Protein 1.7

PINEAPPLE CUCUMBER GAZPACHO



Pineapple Cucumber Gazpacho image

Make and share this Pineapple Cucumber Gazpacho recipe from Food.com.

Provided by drhousespcatcher

Categories     Pineapple

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

4 cups cucumbers, chopped and peeled
4 cups pineapple, chopped
1 cup pineapple juice, fresh
1 small jalapeno pepper, seeded and diced
1 green onion, white
1 inch green onion, green, chopped
1 tablespoon lime juice
2 teaspoons sea salt
fresh parsley leaves, see note
3 tablespoons avocado oil or 3 tablespoons macadamia nut oil
macadamia nuts, fine chopped, raw, see note

Steps:

  • In food processor add 3 cups each cuke, pineapple,then the pineapple juice, jalapeno, green onion, lime juice, and salt.
  • Blend until smooth. Note may have to work in batches depending on size of processor.
  • Add the rest of the ingredients and pulse a few times to leave chunky.
  • Taste and adjust seasonings.
  • Note:.
  • Can use Cilantro in place of parsley. Amount of Parsley is one handful. Amount of macadamia nuts is one handful. For those unfamiliar, yes one handful is exactly that, the amount you can hold in hand.

Nutrition Facts : Calories 146.1, Fat 7.3, SaturatedFat 0.8, Sodium 778.9, Carbohydrate 21.5, Fiber 2, Sugar 15.1, Protein 1.2

PINEAPPLE AND BELL PEPPER GAZPACHO



Pineapple and Bell Pepper Gazpacho image

Categories     Soup/Stew     Fruit     Onion     Pepper     Low Sodium     Pineapple     Cucumber     Bell Pepper     Summer     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

2 cups chopped cored peeled pineapple
2 cups chopped seeded peeled cucumber
1 1/2 cups pineapple juice
2/3 cup chopped red bell pepper
2/3 cup chopped yellow bell pepper
6 tablespoons chopped Maui onion
3 tablespoons chopped Italian parsley
4 teaspoons minced jalapeño chili
Garnish:
diced bell pepper and seeded cucumber

Steps:

  • Puree first 8 ingredients in blender until smooth. Transfer to bowl. Cover and refrigerate until cold, at least 2 hours or up to 6 hours. Season with salt and pepper.
  • Ladle soup into bowls. Sprinkle with additional chopped vegetables.

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