Name: Pineapple And Bell Pepper Gazpacho
Ingredients: 2 c Chopped cored peeled pineapple; 2 c Chopped seeded peeled cucumber; 1 1/2 c Pineapple juice; 2/3 c Chopped red bell pepper; 2/3 c Chopped yellow bell pepper; 6 tb Chopped Maui or Vidalia onion; 3 tb Chopped Italian parsley; 4 ts Minced jalapeño chiles

Your life is an argument that none can escape. There is a meaning about holiness which not even the most unlearned can help taking in. They may not understand justification, but they can understand charity. I believe there is far more harm done by unholy and inconsistent Christians than we are aware of. Such men are among Satan’s best allies. They pull down by their lives what ministers build with their lips. They cause the chariot wheels of the Gospel to drive heavily. They supply the children of this world with a never-ending excuse for remaining as they are.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Grains	Italian		1	servings

INGREDIENTS

2	c	Chopped cored peeled pineapple
2	c	Chopped seeded peeled cucumber
1 1/2	c	Pineapple juice
2/3	c	Chopped red bell pepper
2/3	c	Chopped yellow bell pepper
6	tb	Chopped Maui or Vidalia onion
3	tb	Chopped Italian parsley
4	ts	Minced jalapeño chiles

INSTRUCTIONS

(I used 4 tbs of Jim's Smokin' Chipotle Sauce and Guajillos from the garden
instead of Jalapenos)
Garnish: diced bell/chile pepper and seeded cucumber
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 and/or
chiles.
Makes 4 servings. Bon Appétit August 1997
Posted to CHILE-HEADS DIGEST by GarryMass@aol.com on Jul 14, 1999,
converted by MM_Buster v2.0l.

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