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Pineapple Gazpacho

pineapple gazpacho Recipe
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Pineapple Gazpacho

The pineapple is grilled first with a spicy-citrus seasoning to give this chilled soup a complex flavor…

 Ingredients

6 servings
  • 1 whole pineapple, skin removed & cut into 1-inch slices, core & cut into wedges
  • juice & zest of 1 lime
  • 2 Tbsp Urban Accents Mozambique Peri Peri
  • 1 cup pineapple juice
  • 2 Tbsp Extra virgin olive oil
  • 1 seedless cucumber, peeled & diced
  • 1 small red bell pepper, seeded & diced
  • 1 small onion, diced
  • 2 med garlic cloves, minced
  • 3 Tbsp fresh lime juices
  • 1 small jalapeno pepper, seeded & minced
  • 2 Tbsp chopped fresh parsley
  • salt & pepper to taste

 Instructions

  1. Prepare grill for med-high heat.
  2. In large bowl, combine lime juice and zest with Mozambique Peri Peri.
  3. Add pineapple; stir and marinade for 15 min.
  4. Grill pineapple on all side to get slightly grilled grill marks.
  5. Let pineapple cool slightly and cut into small chunks.
  6. In a blender or food processor, puree 1 cup grilled pineapple chunks with pineapple juice and oil until smooth.
  7. Transfer to a medium bowl, add remaining ingredients. Season with salt and pepper to taste.
  8. Refrigerate until ready to serve.

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