The pineapple was once a very lonely fruit sent over to the mainland from Hawaii.
James Dole canned his heart out but realized that many homemakers and cooks had no idea what to do with this product. So he had to create some recipes for a fruit he already introduced to the marketplace.
The addition of the mango into this recipe adds a nice touch of color and mellowness to the pineapple to really round out this soup.
If you don't like the mango, try kiwi, strawberries, fresh peaches or simply up the amount of pineapple. Be sure to look for the sweet baby bells in your grocers produce department. They usually come in a 32-ounce bag. You can also substitute frozen fruit for fresh to really give your soup some added zing.
Have fun and enjoy your creation.
Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.
Pineapple and mango gazpacho
3 cups pineapple chunks, fresh
1 cup mango chunks, fresh
4 cups peeled and chopped English cucumbers, divided
2 cups pineapple juice
1 cup apple juice
3 cups vine sweet mini bell peppers, chopped (reserve 1/2 cup for garnish)
1 small Vidalia onion, chopped
3 tablespoons flat leaf parsley, chopped
2 tablespoons cilantro, chopped
1 Serrano pepper, seeded and chopped
1 jalapeno pepper, seeded and chopped
Sea salt and fresh ground pepper to taste
In processor, combine in batches pineapple chunks, mango, 3 cups of cucumbers, pineapple and apple juice, 2 1/2 cups bell peppers, onion, parsley, cilantro, Serrano and jalapeno peppers until smooth, or desired consistency. Taste and adjust seasonings.
Place into a separate bowl, cover and refrigerate for several hours before service.
Ladle soup into bowls, and garnish with reserved cucumbers and bell peppers.
Cook's note: If soup is too thick you can add a little more pineapple or apple juice to thin to desired consistency. Serve with toasted bread points rubbed with garlic and drizzled with extra virgin olive oil.