Pineapple Gazpacho

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Washington Post


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1 ripe pineapple (about 4 pounds), peeled, cored and cut into chunks (about 4 1/2 cups)

About 1/2 medium yellow bell pepper (without seeds), chopped (1/2 cup)

1/3 medium red onion, chopped (1/3 cup)

2 1/2- to 3-inch length of peeled seedless (English) cucumber, chopped (1/4 cup)

2 teaspoons unseasoned rice wine vinegar, plus more as needed

1/2 teaspoon hot pepper sauce, such as Crystal brand

1/4 teaspoon kosher salt, plus more as needed

1/8 teaspoon ground white pepper, plus more as needed

1 teaspoon light brown sugar (optional)

About 1/4 medium red bell pepper seeded and finely chopped (1/4 cup)

About 1/4 medium green bell pepper (without seeds), finely chopped (1/4 cup)

2-inch length of peeled seedless (English) cucumber, finely chopped (1/4 cup)

1 medium jalapeƱo pepper, stemmed, seeded and finely chopped

Leaves from 2 stems cilantro, finely chopped (1 tablespoon; optional)

1/4 cup pineapple juice, preferably fresh, or as needed (may substitute water)

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