Pineapple gazpacho

Pineapple gazpacho

Total: 2 hr 10 min. | Active: 10 min.
vegetarian, lactose-free
Nutritional value / people: 457 kcal
, Fat: 28 g
, Carbohydrate: 41 g
, Protein: 4 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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½ yellow pepper, cut into pieces
¼ green pepper, cut into pieces
½ cucumber, peeled, halved, deseeded, cut into chunks
¼ garlic clove, chopped
½ pineapple, halved, stem removed; cut ¾ into pieces, cut the rest into small cubes and set aside
50 g crustless white bread, cut into pieces
¼ dl white wine vinegar
½ dl olive oil
½ tsp salt
a little pepper
30 g vegetable crisps
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How it's done

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Puree the peppers and all the ingredients up to and including the olive oil, season, cover and chill for about 2 hrs. Press through a sieve.

Good to know
Serve: Spoon into deep dishes, garnish with the reserved pineapple cubes and serve with crisps.

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