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Pineapple Gazpacho Shots

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Recipe by Chef Maurine Sarjeant - Executive Chef, Beringer Vineyards
At a Glance
Prep Time:
Cook Time:
Serves: 6

Food processor
Glass or stainless steel bowl
Shot glasses


1 ripe pineapple, peeled, cored and cut into chunks
1 medium yellow bell pepper, seeded and chopped
1 English cucumber, seeded and chopped
1/2 red onion, chopped
3 teaspoons rice wine vinegar
1/2 teaspoon hot pepper sauce
1/4 teaspoon kosher salt
1/8 teaspoon white pepper
For the Garnish:
1/2 avocado
Chopped red onion
Crème fraiche


1. Process the pineapple in a food processor until smooth.
2. Remove from processor and place in a glass or stainless steel bowl.
3. Add remaining ingredients (except the garnish) to the processor and puree until smooth.
4. Add the pineapple to this mix and give all a final blending.
5. Refrigerate for at least 2 hours (up to 24) before serving

Serve in a shot glass with garnish.

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