Grilled Golden Pineapple Gazpacho

Ingredients Weight Measure
Pineapples, golden 8 ea.
Onion, medium, medium dice 1 ea.
Red bell peppers, seeded and diced 2 ea.
Green bell peppers, seeded and diced 2 ea.
Serrano peppers, seeded and chopped fine 2 ea.
Rice vinegar 6 oz.
Pineapple juice 1 qt.
Garlic, fresh, chopped 3 cloves
Ginger, fresh, chopped 2 tsp.
Allspice, ground 1 tsp.
Cumin, ground and toasted 2 tsp.
Olive oil 2 oz.
Light rum 6 oz.
Kosher salt to taste

Crème Fraîche

Ingredients Weight Measure
Sour cream 8 oz.
Heavy cream 4 oz.
Rose's® Lime juice 2 oz.
Cilantro, fresh 2 tsp.
TABASCO® brand Green Jalapeño Pepper Sauce 1 tsp.
Kosher salt 1 pinch


  1. For the Grilled Golden Pineapple Gazpacho, peel, slice and core the pineapples. Place the slices on a very hot grill, rotating often to give bold markings. Allow the slices to cool. When the pineapple has cooled, dice half by hand and process the other half in a food processor.
  2. Combine the remaining gazpacho ingredients except rum and salt and add to the pineapple.
  3. Place the rum in a pan. Heat and ignite. While the rum is stil burning, pour it into the soup. Adjust the flavor with salt. Chill
  4. For Crème Fraîche, place all ingredients in a blender. Blend smooth. Place in a plastic container and allow sufficient time for the crème to culture. When it has thickened, the crème fraîche is ready to use.
  5. To serve, top Gazpacho with the crème fraîche.

Yield: 20 servings