PINEAPPLE GAZPACHO

1 large ripe pineapple (note: you can use canned pinapple in its own juice, it works as well)
1 Tablespoon vegetable oil
1 teaspoon Tabasco sauce
1/2 teaspoon salt
1/4 cup finely chopped fresh mint leaves
1 red bell pepper, seeded and finely chopped
8 oz. finely chopped scallions
1 red onion, finely chopped

Cut off the bottom, top, peel and core of the pineapple. Coarsely chop the pineapple into large pieces and place it in a blender. If using canned pineapple dump it in the blender undrained. 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 at least 3 hours before serving.