Pineapple and Bell Pepper Gazpacho

Pineapple and Bell Pepper Gazpacho

Info

Rating
Calories
123.0
Protein
2.0
Sodium
8.0

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
diced bell pepper and seeded cucumber

Directions

  1. 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.
  2. Ladle soup into bowls. Sprinkle with additional chopped vegetables.

Tags

    Soup/Stew Fruit Onion Pepper Low Sodium Pineapple Cucumber Bell Pepper Summer Bon Appétit
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