s PINEAPPLE AND BELL PEPPER GAZPACHO ***
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s PINEAPPLE AND BELL PEPPER GAZPACHO ***
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Ingredients
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Instructions *** 6-25-2012 ok, nothing special ***Bon Appétit | August 1997 Yield: Makes 4 servings ingredients 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 preparation 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. Epicurious.com © Condé Nast Digital, Inc. All rights reserved. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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