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Pineapple Gazpacho
Makes 6 servings.

3 - cups fresh pineapple chunks, cut into smaller chunks, divided

2 - cups medium cucumbers, peeled, seeded and chopped, divided

1 - cup chopped yellow bell pepper, divided

1/2 - cup chopped onion

1 - cup pineapple juice

1 - Tablespoon white vinegar

1 - teaspoon chopped jalapeno

2 - Tablespoon sugar

  • In medium bowl, add 1/2 of pineapple chunks, cucumbers, bell pepper and onion, and set aside.
  • In blender or food processor container, put in remaining pineapple chunks, cucumbers, bell pepper, onion, pineapple juice, vinegar and jalapeno. 
  • Cover and blend until smooth. 
  • Stir into reserved pineapple mixture.
  • Now, stir in sugar. 
  • Cover and refrigerate for 2 hours or until chilled. 
  • If desired, garnish with jalapeno slices.

Picnicking & Tailgating

Pour into a thermos.  When you get to the picnic or tailgate site, just pour and enjoy.

 

 
 
 

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