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pineapple Gazpacho 1/2 Cup Yellow Bell Peppers, Chopped
1/4 Cup Pineapple Juice
1 (1 1/2 Pound) Fresh Pineapple, Chopped
1/4 Cup Red Onion, Chopped
1/4 Cup Cucumber, Peeled, Seeded And Chopped
2 Teaspoons Rice Wine Vinegar
1/4 Teaspoon Salt
1/2 Teaspoon Hot Red Pepper Sauce
1/8 Teaspoon White Pepper
1 Tablespoon Brown Sugar garnish
1/4 Cup Red Bell Pepper, Finely Chopped
1/4 Cup Green Bell Pepper, Finely Chopped
1/4 Cup Cucumber, Finely Seeded, Chopped
1 Tablespoon Cilantro, Chopped place Yellow Bell Peppers, Pineapple Juice, Pineapple, Red Onion, Cucumber, Rice Wine Vinegar, Salt, Pepper Sauce, White Pepper And Brown Sugar In A Food Processor Or Blender And Purée. Transfer To A Bowl And Refrigerate Until Ready To Serve (can Be Prepared One Day In Advance). to Serve, Ladle 6 Ounces Into A Chilled Soup Cup And Sprinkle With Red And Green Bell Peppers, Cucumber And Cilantro. makes 4 Servings (6 Ounces Each). approximate Values Per Serving: 72 Calories, 1g Fat, 0 Cholesterol, 1g Protein, 18 G Carbohydrates, 2 G Fiber, 137 Mg Sodium, 6 Percent Calories From Fat |
