You can use a juicer if you have one pour juice into a medium bowl. The pineapple and cukes and juice go into the blender with some olive oil and some lime juice with a little salt and pepper. Season with salt and pepper to taste. Put your glorious pineapple gazpacho in the fridge and leave it there to chill for a few hours. Now comes the most complicated part.
I usually do all red pepper rather than some red some yellow as i prefer the color and it s a bit cheaper. The flavors really come together on the second day but by day three the flavors start to fade. Season to taste with fresh lime juice and sea salt. The pineapple and cukes and juice go into the blender with some olive oil and some lime juice with a little salt and pepper. A blend of tomatoes and fresh vegetables with some heat from jalapeno pepper.
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Stir in red bell pepper cucumber red onion serrano chile and. Any sweet onion eg vidalia works well. Put your glorious pineapple gazpacho in the fridge and leave it there to chill for a few hours. Transfer soup to a bowl cover with plastic wrap and chill for at least 2 hours. The gazpacho needs to be refrigerated for at least 2 hours and no.
Chopped pineapple is also a good garnish. Process 1 2 cup of pineapple along with the juice and oil in a blender or food processor until pureed. Cover and chill until very cold about 2 3 hours. Chopped pineapple is also a good garnish. Stir in red bell pepper cucumber red onion serrano chile and.
Cover and chill until very cold about 2 3 hours. Add green onions and purée just until combined. I usually do all red pepper rather than some red some yellow as i prefer the color and it s a bit cheaper. Pineapple gazpacho jun 2 2010 this is a lovely pale yellow no cook soup with a kick of heat and a colorful garnish. You can use a juicer if you have one pour juice into a medium bowl.
