Recipe: Steven Raichlen's Pineapple Gazpacho (blender or food processor)

PINEAPPLE GAZPACHO

1 ripe pineapple
1 cucumber, peeled and seeded
1/2 yellow bell pepper, cored and seeded
3 to 4 tablespoons diced sweet onion
1/3 to 1/2 cup pineapple juice
2-3 teaspoons rice vinegar or cider vinegar
1/2 teaspoon Chinese chili paste or your favorite hot sauce
2-3 teaspoons brown sugar, optional
Salt and freshly ground black pepper
FOR THE GARNISH:
1/4 cup chopped fresh cilantro
1/4 cup very finely diced red bell pepper
1/4 cup very finely diced green bell pepper
1/4 cup very finely diced, peeled, seeded cucumber

Working over a bowl to catch the juices, peel, core and dice the pineapple. You should have about 5 cups.

In a blender or food processor fitted with the steel blade, place the pineapple, working in batches if necessary, along with the cucumber, yellow pepper and sweet onion. Puree the mixture, adding enough pineapple juice to obtain a pourable consistency. Add the vinegar, chili paste and, if desired, brown sugar. Season with salt and pepper to taste.

The gazpacho can be prepared ahead to this stage, but you may need to add more pineapple juice or adjust the flavoring before serving.

JUST BEFORE SERVING:
Top the gazpacho with the garnish ingredients, or stir them into the soup. Adjust seasonings if necessary and serve.

Makes about 8 cups (depending on the size of the pineapple)
Source: Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking by Steven Raichlen