Recipe by Chef Kersley Vencatachellum
Jacqui O’s Beach, Bar & Restaurant
A sweet Antiguan twist on a classic gazpacho recipe
Serves 2
INGREDIENTS
3.5 oz. white sugar
25 ml. water
1 fresh vanilla pod
Juice from ½ lime
1 Antigua Black Pineapple, washed, peeled & diced
METHOD
In a saucepan over low heat dissolve the sugar in water. Split the vanilla pod and scrape seeds into the saucepan, cook until the mixture forms syrup and the aromatic flavour of the vanilla has dispersed. Set aside. Add the lime juice and diced pineapple to a blender. Blend slowly, adding a little syrup until the mixture becomes smooth and shiny. Chill in the refrigerator for at least 2 hours before serving cold.
Pineapple Gazpacho by Chef Kersley Vencatachellum