Chilled Pineapple Gazpacho

By: Chef Mark J. Porcaro

Details

Servings: 4

Ingredients

For the soup
  • 4 ripe pineapples, diced in 1/4 inch squares
  • 1 1/2 cups English cucumber, diced
  • 1 1/2 cups red onions, diced
  • 1 cup red peppers, diced
  • 1 cup yellow peppers, diced
  • 1 1/3 cup lime juice
  • 1/2 gallon pineapple juice
  • 1/2 cup cilantro, chopped
  • salt
  • pepper
For the garnish
  • 1 teaspoon Coco Lopez
  • 1 cup whipped cream

Directions

For the soup
  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 the garnish
  1. Whip the cream until stiff peaks form.
  2. Fold in the Coco Lopez when done whipping.
 

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