Appetizer / Soups
A cool and refreshing chilled soup perfect for hot summer days. Enjoy as a starter or paired with your favorite Mexican dishes.
1 1/3 cup Pineapple, diced
1 cup Red bell pepper, diced
2/3 cup Red onion, diced
1 cup Roma tomatoes, diced
1 1/3 cup Cucumber, diced
1 Tbsp. Cilantro, minced
5 Tbsp. Robert Rothschild Roasted Pineapple & Habanero Sauce
1/2 cup Tomato juice
1-2 Tbsp. Red wine vinegar
1 Clove of garlic, minced
2 Tbsp Lime juice
Salt and pepper to taste
Add 1/3 of the following items in a bowl: pineapple, red bell pepper, onion, tomatoes, cucumber and cilantro.
Reserve to side. In food processor, add remaining amount of the above ingredients and puree.
Add Roasted Pineapple & Habanero Dip, tomato juice, red wine vinegar, garlic, lime juice and salt and pepper.
Puree mixture until well blended and smooth.
Add mixture to diced vegetable/fruit mixture and pulse until desired consistency is reached.
Chill gazpacho in refrigerator before serving.