Pineapple And Bell Pepper Gazpacho Recipes

GARDEN GAZPACHO

Steps:

• Place cucumber in a food processor; pulse 5 to 6 times to chop into very small pieces. Transfer to a large bowl. Repeat with red bell peppers, red onion, and celery, pulsing each into very small pieces in the food processor and transferring to the bowl.
• Combine plum tomatoes and garlic in the food processor; pulse until finely diced. Pour over cucumber mixture in the bowl.
• Pour tomato juice, white wine vinegar, and olive oil over tomato and cucumber mixture in the bowl. Add sea salt, black pepper, basil, parsley, and red pepper flakes; stir well.
• Chill until flavors combine and deepen, about 2 hours.

PINEAPPLE GAZPACHO

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.

GUTSY RED PEPPER GAZPACHO

Steps:

• Place peppers in food processor and puree. Add sugar, jalapeno, bread, garlic, tomato sauce, tomatoes and process until smooth. Add 1/2 cup of water to thin soup, if necessary. Add vinegar and oil, pulse-process and season soup with salt, to taste.
• Serve immediately or chill. Garnish cups of soup with chopped red onion and pass blue corn chips for dipping into soup at table.

PINEAPPLE AND BELL PEPPER GAZPACHO

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.

GAZPACHO SERVED IN BELL PEPPERS

Steps:

• Core tomatoes, then cut a small "X" at the bottom. Drop tomatoes into a pot of boiling water for 15 seconds. Remove, let cool for a minute, then peel off the skins. Dice tomatoes.
• Roughly chop remaining veggies, then toss in a large bowl along with oil, vinegar, lemon juice, salt, and pepper.
• Transfer small batches to a blender or food processor and blend until mixture is a coarse liquid. Transfer to a bowl and add tomato juice. Chill in refrigerator for 2 hours.
• Serve in hollowed out bell peppers.

PINEAPPLE CUCUMBER GAZPACHO

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.