Pineapple Tomato Gazpacho Recipe

Name: Pineapple Tomato Gazpacho Recipe
Ingredients: 28-35 ounces can crushed tomatoes; 3 cups chicken broth; 20 ounces can pineapple in juice, drained (the equivalent of fresh can be used as well); 1 seedless cucumber, chopped (English cucumber); 1 small red onion, chopped; 1 celery stalk, chopped; 1/2 red bell pepper, seeded and chopped; 1/2 yellow bell pepper, seeded and chopped; 1/2 cup chopped fresh cilantro; 1-2 garlic cloves, minced; 1/2 - 1 jalapeno pepper, seeded and chopped (to taste); 1 teaspoon ground cumin; 1/2 -1 teaspoon hot pepper sauce (to taste); 1/2 teaspoon coriander; 1/2 teaspoon salt; 1 teaspoon chili powder; 1/2 teaspoon ground black pepper

www.recipezazz.com

This no-cook soup, perfect for summer includes crushed pineapple providing a sweet note to this unusual and delightful interpretation of the classic tomato

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Cooking tools:

Mixing bowl
Refrigerator
Plastic wrap
Wideish glass
Chef's knife
Cutting board

Ingredients

28-35 ounces can crushed tomatoes
3 cups chicken broth
20 ounces can pineapple in juice, drained (the equivalent of fresh can be used as well)
1 seedless cucumber, chopped (English cucumber)
1 small red onion, chopped
1 celery stalk, chopped
1/2 red bell pepper, seeded and chopped
1/2 yellow bell pepper, seeded and chopped
1/2 cup chopped fresh cilantro
1-2 garlic cloves, minced
1/2 - 1 jalapeno pepper, seeded and chopped (to taste)
1 teaspoon ground cumin
1/2 -1 teaspoon hot pepper sauce (to taste)
1/2 teaspoon coriander
1/2 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon ground black pepper