1. Drain pineapple and reserve juice (there should be about 1 cup). Dice pineapple into 1/4-inch pieces. Add them to a large, non reactive bowl (preferably stainless steel) and combine with mango, tomato, jicama, bell pepper, onion, garlic, ginger, salt, hot pepper sauce if using, and lime juice. Let mixture stand until fruit and vegetables just begin to release their juices, about 5 minutes.

2. Stir in reserved pineapple juice and tomato juice. Cover with plastic wrap and refrigerate until soup is cold and flavors have combined, at least 4 hours.

3. Stir gazpacho to blend, and correct seasoning with additional salt and lime juice if desired. Place one ice cube in each chilled bowl, ladle gazpacho over ice, garnish with a lime slice, and serve.

Source: Hannaford fresh Magazine, July - August 2007