Pineapple Gazpacho
Gazpacho is a cold Spanish soup originating in the Southern region of Andalusia. It comes with a mini History lesson, so take out your notepads and number your pages from one to ten... No, wait, just kidding...there's no quiz! The basic recipe descends from an ancient Andalusian concoction based on a combination of stale bread, garlic, olive oil, salt, and vinegar — a cold breadsoup. With the Columbian Exchange beginning in 1492, the tomato and the bell pepper were brought to Europe, although many do not include tomato as an ingredient. Gazpacho soups can be given variety by including different ingredients, although the basic ingredients mentioned above are what truly define gazpacho. This particular Gazpacho soup recipe contains red and yellow ingredients! Who could ask for more?

Ingredients: 1 medium-size fresh pineapple, cored and cut into chunks 2 medium cucumbers, peeled, seeded, and quartered 1 yellow bell pepper, chopped 1 (48-oz.) can pineapple juice 1/4 cup rice vinegar 1 Tbsp. salt 1 to 2 tsp. hot sauce 1 red bell pepper, diced 1 green bell pepper, diced 1/4 cup chopped fresh cilantro Pineapple slices (optional)