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Pineapple Gazpacho

Source: Burt Wolf's Table
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Active Time:  5 Minutes
Total Time:  3 Hours 5 Minutes
  Makes 8 servings
1 large ripe pineapple
1 tablespoon vegetable oil
1 teaspoon Tabasco sauce
1/2 teaspoon salt
1/4 cup finely chopped fresh mint leaves
1 small red bell pepper, seeded and finely chopped
8 scallions, finely chopped
1 small red onion, finely chopped
Cut off the top, bottom, and peel from the pineapple; core it if necessary. Coarsely chop the pineapple into large pieces, and place it in a blender. Add the oil, Tabasco, and salt. Blend on high speed until thoroughly liquid.

Add the mint, bell pepper, scallions, and red onion to the blender. Blend briefly at high speed until the mixture is thoroughly pureed.

Refrigerate the gazpacho for at least 3 hours before serving.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 8 servings
Calories: 81
Sodium: 161mg
Fiber: 3g
Carbohydrates, Total: 16g
Protein: 2g
% Cal. from Fat: 22%
Fat. Total: 2g
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