Title: Pineapple Gazpacho
Categories: Soup Vegetable
Yield: 4 Servings

HIGH_FLAVOR LOW-FAT
VEGETARIAN COOKING
BY STEVEN RACHLIN
MIAMI HERALD 7/20/95
1		Ripe pineapple
1		Cucumber; peeled and seeded
1/2		Yellow bell pepper; cored and seeded
4	tb	Sweet onions
1/3		Pineapple juice or more
3	ts	Rice vinegar
1/2	ts	Chinese chili paste or hot sauce
		Salt and pepper to taste
FOR GARNISH
1/4	c	Cilantro; chopped
1/4	c	Red bell pepper; fine dice
1/4	c	Green bell pepper; fine dice
1/4	c	Cucumber; peeled, seeded and finely diced

Peel, core and dice the pineapple, working over a bowl or slotted cutting board to catch the juice. Pure the pineapple, cucumber, yellow pepper and onion in a blender, working in several batches if necessary, adding enough pineapple juice to obtain a porable consistancy. Add vinegar, chili paste, sugar and salt and pepper to taste. Just before serving, stir the garnish into the gazpacho. Correct the seasoning and serve at once.

Nutritional info: 109 cal; 2g pro, 27g carb, .9g fat (6%) Exchanges: .8 vegetable, 1.4 fruit

Lisa Crawford (lisa_pooh@delphi.com)

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