Icy Fruit Gazpacho with
Spicy Grilled Shrimp
2 cups vegetable juice
2 large tomatoes,
1 20-ounce can Dole
Tropical Gold pineapple
chunks, drained, divided
1½ cups Dole frozen
mango chunks, partially
1 tablespoon honey
1 teaspoon chili garlic sauce
¼ cup chopped fresh
1 cup orange juice
1 pound medium-large
raw shrimp, peeled
1-2 tablespoons dry
Mint sprigs (optional)
In a blender or food processor, combine vegetable
juice, tomatoes, 1 cup each pineapple and mango
chunks, honey and chili garlic sauce. Cover and
blend until smooth.
Add the remaining pineapple and mango chunks
and mint. Pulse 2-3 times just to chop the fruit.
Pour into a large bowl and stir in orange juice.
Chill for at least 1 hour.
Preheat the grill to medium-high.
In a large bowl, toss shrimp with Creole seasoning
to coat well. Grill for 3-4 minutes or until pink,
Serve the chilled gazpacho in shallow bowls.
Top with the shrimp. Garnish with mint sprigs,
if desired. Makes 6 servings.
Bicolor Sweet Mini Pepper Soup
1 2-pound bag Royal
Flavor sweet mini peppers
½ onion, chopped
2 Roma tomatoes, chopped
2 celery stalks, chopped
2 cups water
2 cups milk
½ pound goat cheese,
2 ounces butter
½ pound Gouda cheese,
Salt and pepper
You will be making two separate soups. Use all
of the red peppers and half of the yellow and
orange peppers. Stem, seed and chop the peppers.
Prepare the first soup: In a saucepan, combine
red peppers and half of the onion, tomatoes and
celery. Add half of the water and bring to a rolling
boil, then remove from the heat and let cool. Puree
in a blender, then strain. Return to the stove and
bring to a boil. Add half of the milk and goat
cheese. Once the cheese has melted, reduce the
heat and add half of the butter and Gouda cheese.
Season to taste with salt and pepper. Let stand
for 2 minutes before serving.
Repeat the process for the second soup, using
yellow and orange peppers.
To serve, pour equal parts of both soups into
each serving bowl. Makes 6-8 servings.