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Fellow ChDs,

The folks who like fruit and heat should love this summer concoction

PINEAPPLE AND BELL PEPPER GAZPACHO

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 or Vidalia onion
3 tablespoons chopped Italian parsley
4 teaspoons minced jalapeño chiles

(I used 4 tbs of Jim's Smokin' Chipotle Sauce and Guajillos from the garden
instead of Jalapenos)

Garnish: diced bell/chile pepper and seeded cucumber 

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 and/or 
chiles. 

Makes 4 servings.
Bon Appétit 
August 1997 
 

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