Pineapple Gazpacho
(a mild, cold soup perfect for summer)
Best made a day in advance

 
1 (35 oz) can crushed tomatoes with puree

1 (28 oz) can crushed tomatoes

2 cans chicken broth

2 (20 oz) cans crushed pineapple, drained

1 seedless cucumber, chopped

1 med yellow onion, chopped

2 stalks celery, chopped

1 red and 1 yellow bell pepper, seeded and chopped

1 garlic clove, minced
1 teaspoon coriander

2 teaspoons ground cumin

1 teaspoon salt

1/2 teaspoon ground pepper

1 teaspoon hot pepper sauce

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white wine vinegar
(red wine vinegar works also)

Combine all ingredients except the vinegar and refrigerate overnight.  Taste the soup in the morning and add vinegar to taste (usually about 1/3 cup)

Serve cold.

Recipe serves 12 generously and can be halved for 6.  For 6 use just the one whole yellow pepper and the crushed tomatoes without the puree.