Pineapple Gazpacho Recipes

Steps:

• Placre all ingredients (excluding the garnish) in a food processor or blender and puree until smooth. Taste and add more seasoning if desired.
• Refrigerate until ready to serve (can be prepared one day in advance; stir before serving).
• Ladle 6 to 8 ounces into chilled soup bowls and sprinkle with red and green bell peppers, cucumber, and cilantro. If you want more fire in your soup, don't forget to add minced jalapeno or serrano chile along with the garnish.

Steps:

• Puree first 8 ingredients in blender until smooth. Transfer to bowl. Cover and refrigerate until cold, at least 2 hours or up to 6 hours. Season with salt and pepper.
• Ladle soup into bowls. Sprinkle with additional chopped vegetables.

Steps:

• Reserve 20 small pieces of watermelon for garnish. Working in batches, place the remaining watermelon, the cucumbers, red bell peppers, onion, jalapeno pepper, lemon juice, olive oil, 3 tablespoons of fresh mint, the ginger, honey, and pineapple juice into a blender, and blend for about 30 seconds per batch. The mixture should be well blended but retain some texture. Pour into a large pitcher or bowl, and refrigerate 1 hour. Serve in bowls, and garnish each bowl with a couple of chunks of the retained watermelon and 2 small mint leaves.