Ingredients
2
cups diced fresh pineapple
1
can (28 oz) Muir Glen™ organic fire roasted diced tomatoes
1
cup chopped English (seedless) cucumber
1/2
teaspoon salt
1
jalapeño chile, seeded, diced
2
tablespoons California Olive Ranch® olive oil
1
cup chopped English (seedless) cucumber
2
tablespoons chopped fresh mint leaves
1/2
cup finely chopped fresh pineapple
Preparation
In blender, place Gazpacho ingredients. Cover; blend on high speed until smooth.
In small food processor, place Cucumber Mint Salsa ingredients. Cover; process until finely chopped. Drain if necessary.
Pour gazpacho into 6 small serving glasses. Top each with about a tablespoon each of salsa and pineapple.
