Head to the islands with this spicy and refreshing cold soup that includes tomatoes, cucumbers, and other seasonal vegetables.
12 ripe beefsteak tomatoes, chopped roughly
1 small yellow onion, diced finely
1 bunch of cilantro, chopped roughly
1 small golden pineapple, peeled, cored and diced
2 cucumbers, peeled, de-seeded and ground in food processor or blender
2-4 habanero peppers, minced very finely
1-2 cloves of garlic, minced finely
juice of 4 limes
1/2 – 1 tablespoon of sea salt
1 teaspoon of coarsely ground black pepper
1/2 teaspoon of coriander
1/2 teaspoon of ground allspice
Combine all ingredients and adjust salt amount to suit your taste. Be careful when adding salt initially because the saltiness will decrease as the flavors marry. The soup needs to chill for at least 24 hours before serving to allow blending of flavors, so taste before serving and add more salt if needed at that time.
Store the mixed gazpacho in your refrigerator for 1 to 2 days before serving and garnish each serving with 1/2 to 1 tablespoon of diced yellow bell pepper and chives.