Pineapple Gazpacho recipe

6 servings

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

2 medium garlic cloves, minced

1 small jalapeno pepper, seeded and minced (optional)

3 tablespoons fresh lime juice

2 tablespoons chopped fresh parsley, basil or cilantro

Salt and freshly ground black pepper

Process 1/2 cup of pineapple, along with the juice and oil, in a blender or food processor until pureed.

Transfer to a medium bowl, along with remaining ingredients.

Season with salt and pepper to taste.

Refrigerate until ready to serve.

(Can be made several hours before serving.

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