Pineapple Gazpacho
(from Rancho de los Caballeros in Wickenburg, Arizona)

From The Great Ranch Cookbook by Gwen Ashley Walters

The answer is yes. This does taste as interesting as it sounds. What a unique idea, too. Great for those parched, sun-drenched southwestern summer days, this soup is delightfully refreshing. Just so you don't forget that it is a southwestern dish, there is a nice little heat kick in the aftertaste. It's a lovely icy-pale yellow color with splashes of red and green peppers. Make the soup the day before you plan to serve it to give the flavors time to harmonize.

4 servings

1/2 cup chopped yellow bell peppers

1/2 cup pineapple juice

1 (1-1/2 pound) fresh pineapple, chopped

1/4 cup chopped red onion

1/4 cup peeled, seeded and chopped cucumber

2 teaspoons rice wine vinegar

1/4 teaspoon salt

1/2 teaspoon hot red pepper sauce

1/8 teaspoon white pepper

1 tablespoon brown sugar

Place first nine ingredients (yellow bell pepper through white pepper) in a food processor or blender and puree. Pour into a mixing bowl and add brown sugar and stir. Refrigerate (can be prepared 1 day in advance). To serve, ladle 6 ounces into a chilled soup cup and sprinkle with red and green bell peppers, cucumber and cilantro.