Bring 2 quarts of water to a boil in a medium soup pot. Cover tightly and refrigerate at least 4 hours or overnight. This pineapple gazpacho is filled with fun flavors from dates basil limes coconut and of course the juicy ripe pineapple. We chose to go a more traditional route using a tomato base but you can jazz it up the way you wish. Directions in the bowl of a food processor combine the pineapple cucumber and onions.
You can make gazpacho various ways using different fruits and veggies like apple celery peppers corn pineapple and melon. Take a paring knife and cut an x on the top or sides of the tomato. Then add fresh herbs like cilantro mint or basil. What is cold soup. They are the perfect summer soup.
-
RELATED ARTICLE :
- twice baked sweet potatoes with mini marshmallows
- vegan bbq beans
- tropical chicken i
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. Chilled soups can come in a variety of flavors based on if you use savory vegetables or sweet. You can make gazpacho various ways using different fruits and veggies like apple celery peppers corn pineapple and melon. Cover and refrigerate until cold at least 2 hours or up to 6 hours. Bring 2 quarts of water to a boil in a medium soup pot.
