Pineapple, Bell Pepper, and Cucumber Gazpacho

Adele Fleet Bacow

Food Editor's Note:  Adele recommended this cold soup after getting rave reviews the first time she made it.  I always take Adele's recommendations seriously, so I tried this soup as well.  It is amazing how different the ingredients are from those of the usual gazpacho, and yet it does have that gazpacho taste.  It is cool and refreshing, sweet from the pineapple and mango, but with a bite from the sweet onion and jalapeno chili.  Definitely serve this with a spoonful or two of diced cucumber and bell pepper, to add color and crunch and cool down the heat.  (Of course I am weak when it comes to the hot stuff – this is probably quite mild for most people!)  Adele adapted this recipe, adding the mango on her own, from one that originated in a Hawaiian restaurant (The Lodge, in Koele) and appeared in Bon Appetit several years ago.  It is a great summer first course, when we can use a cool, refreshing antidote to the heat and when fruits and vegetables are at their peak.

Ingredients

2 cups chopped cored peeled pineapple
2 cups chopped peeled and seeded cucumber
1 1/2 cups pineapple juice
1 mango, peeled and cut up
2/3 cup chopped red bell pepper
2/3 cup chopped yellow bell pepper
6 tablespoons chopped sweet onion
3 tablespoons chopped Italian parsley
4 teaspoons minced jalapeno chili
Garnish: diced bell pepper and seeded cucumber

Puree all the ingredients except the garnish in a blender or food processor until smooth.  Transfer to a bowl, cover, and refrigerate until cold, at least 2 hours.  Season with salt and pepper if desired.

Ladle the soup into bowls.  Sprinkle with the diced peppers and cucumbers.

Makes 4-6 servings.

Adele Fleet Bacow is President of Community Partners Consultants, Inc.  She has two great sons and a pretty neat husband (who happened to be the food editor's roommate in college).  Adele is a great cook and has contributed several of her special recipes to ShalomBoston.com.