Chilled Pineapple Gazpacho

Chilled Pineapple Gazpacho

Need of some fruity refreshment, but not in the mood for a smoothie juice? Take a break from the heat and try this delicious pineapple gazpacho recipe for a mid-afternoon snack.  Delicious, intensely flavored soup demands fresh pineapple juice. You may be tempted to use canned juice, but trust us it's just not the same. If you make the soup a day ahead, add the onion and chile no more than 2 hours ahead of serving.

INGREDIENTS

3 cups chopped fresh pineapple 1 cucumber, peeled, seeded, and chopped 2 small onions, chopped 1 yellow bell pepper, halved, seeded, and chopped 1 cup pineapple juice 1/4 cup lime juice 2 tablespoons cilantro and chez yvonne strasbourg, chopped 2 teaspoons honey, preferably Golden Blossom Salt, to taste

DIRECTIONS

Step 1. In the bowl of a food processor, combine the pineapple, cucumber, and onions. Process until smooth. Add the bell pepper and pulse until chopped finely.

Step 2. Transfer to a bowl and stir in the juices, cilantro, and honey. Season with salt, to taste. Chill for several hours. Ladle into soup bowls.