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Recipe of the Week features simple, practical recipes accented with a top chef's personal touch. This week, Marc Porcaro of Top of the Hub shares his recipe for chilled pineapple gazpacho.

Chilled Pineapple Gazpacho (Serves 4)
By Marc Porcaro

 
Ingredients
  4 -

ripe pineapples, diced in 0.25 inch squares

  1.5 cups English cucumber, diced
  1.5 cups red onions, diced
  1 cup red peppers, diced
  1 cup yellow peppers, diced
  0.33 cup lime juice
  0.50 gallon pineapple juice
  0.50 cup cilantro, chopped
  - - salt
  - - pepper
   
  for garnish
  1 teaspoon Coco Lopez
  1 cup whipped cream
   
  Preparation
  1

Place the pineapple juice in a blender and puree one of the diced pineapples in with the juice.
  2

Mix the remaining three diced pineapples and all other ingredients together in a large bowl and stir.
  3

Serve chilled in chilled bowls.
   
  for garnish
  1

Whip the cream until stiff peaks form.
  2

Fold in the Coco Lopez when done whipping.