Key West Tropical Gazpacho


2 cups pineapple or papaya juice
2 cups tomato juice
3/4 cup almost ripe papaya, peeled and chopped into large chunks
3/4 cup frech pineapple, coarsely chopped
1/3 cup each green, red, amd yellow bell pepper, diced
1/2 fresh Scotch bonnet, seeds and stems removed
3 tablespoons fresh Key lime juice
2 tablespoons fresh cilantro, chopped
1/2 teaspoon whole black peppercorns, crushed

Place all of the ingredients in a blender and blend for 5 seconds.
Refrigerate the mixture for 6 hours.
Serve this soup in icy cold bowls.

Cayobo's Caribbean Sweet Potatos


3 large sweet potatos
1 tablespoon vegetable oil
2 tablespoons melted butter
1/2 teaspoon habanero powder
1/4 cup dark brown sugar
3 tablespoons ginger, freshly grated
2/3 cup fresh orange juice
2 tablespoons fresh Key lime juice
1 tablespoon Appleton's Jamaican dark rum (more is better)
1/2 teaspoon Jamaican alspice

Preheat the oven to 350 degrees for 20 minutes.
Wrap the sweet potatos in foil and bake them for 30 minutes.

Remove the foil, wait until the potatos are cool enough to be handled, then slice them into 1/2 inch slices.
Use the vegetable oil to coat a 9 by 13 inch ovenproof baking pan (preferably glass).
Layer the potato slices in the pan.

Mix the remaining ingredients in a small bowl and drizzle over the potatoes.

Cover the potatos with foil and bake them in a 350 degree oven for 15 to 20 minutes, until they are barely tender.
Remove the foil and bake the potatos for an additional 10 to 15 minutes, until the coating stars to crisp up.

Serves 4 to 6

Cuban Mojito


1 stalk mint
1 tablespoon superfine sugar (castor)
4 ice cubes
1/2 cup Appletons Jamaican white rum

Slightly crush the mint stalk between the fingers and put it in a tall glass
In a small bowl, combine the lime juice and sugar, stirring until the sugar is disolved.
Place the ice cubes in a glass, add the lime mixture, then the rum.
Top off with club soda.

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