Pineapple Gazpacho


4 ounces pineapple juice

4 ounces Bloody Mary mix

2 tablespoons red wine vinegar

2 tablespoons olive oil

8 ounces diced Kaua‘i Fresh tomatoes

1 diced cucumber, ½ seeded and peeled, ½ with skin ½ red onion, diced (4 ounces)

½ stalk celery, diced (3 ounces)

1 carrot, diced (6 ounces)

½ green bell pepper, diced

½ pineapple, peeled and cored and diced

2 tablespoons fresh basil leaves

1½ teaspoons paprika

½ teaspoon salt

½ teaspoon white pepper

½ teaspoon fresh garlic, chopped

½ teaspoon Tabasco sauce

½ teaspoon Worcestershire sauce

Combine all ingredients in a large bowl. Blend in small batches in a blender, then recombine and stir—or use a hand blender to blend entire batch. Chill overnight. Serve topped with pineapple-basil sorbet.

Pineapple-Basil Sorbet

1 large pineapple

3 cups sugar

2 cups water

2 tablespoons fresh basil, finely chopped

2 tablespoons lemon juice

1 pinch salt

Peel pineapple and roughly chop. Purée with sugar in a food processor. Push mixture through a strainer, reserving the liquid and discarding the solids. Stir in water, lemon juice, basil and salt. Chill thoroughly. Freeze in ice cream maker