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Ingredients

• 4 garlic cloves, minced
  
• 1 ½ cups peeled, seeded, and diced cucumbers
  
• 1 ½ cups diced red bell peppers
  
• ½ cup diced red onions
  
• 1 cup diced tomatoes
  
• 1 cup canned un-sweetened pineapple chunks (in juice)
  
• 2 Tbs. red wine vinegar
  
• big pinches of cayenne
  
• 1 tsp. Ground cumin
  
• 1 ½ cups French or Italian bread (tear it into chunks)
  
• 3 cups tomato juice
  
• salt and black pepper to taste
  
• thin slices of lemon and/or lime

Directions

Gazpacho is basically cold soup. This recipe is pineapple based and makes it sort of a spicy sweet dish. It keeps for awhile so you can nibble on it all week. This is especially good as a summer lunch meal. The other great thing about this is Great Taste, Less Filling. 100% Bible approved.

In a blender or food processor, combine the garlic,1/2 of the diced cucumber, 1/2 of the diced bell peppers, the red onions, 1/2 of the tomatoes, the pineapple and its juice, vinegar, cayenne, cumin, bread chunks, and tomato juice and puree until smooth. Transfer to a bowl, then stir in the remaining diced cucumbers, bell peppers, and tomatoes for texture and visual appeal. Add salt and pepper to taste. Refrigerate for 1 to 2 hours until cold. Serve garnished with lemon and/or lime slices.

Another great recipe is Island Fruit Gazpacho

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Copyright 2002, Dan Dodson