Pineapple-Cucumber Gazpacho

4 from 1 ratings

Sweet-tart pineapple adds a nice balance to a classic gazpacho. A garnish of macadamia nuts lends body and richness to this fresh, cooling soup. Click here to see 9 Great Gazpacho Recipes to Help You Chill Out.

Servings

servings

Ingredients

3 cup chopped pineapple
3 cup chopped, seeded, and peeled cucumber
1 1/2 cup pineapple juice
3 tablespoon extra-virgin olive oil
1 tablespoon lime juice
1 jalapeño, halved and seeded
1/2 teaspoon salt
1/2 cup thinly sliced scallions, white parts only
2 tablespoon finely chopped macadamia nuts, for garnish
2 tablespoon finely chopped cilantro, for garnish

Directions

Put the pineapple, cucumber, pineapple juice, oil, lime juice, jalapeño, and salt into a blender and purée until smooth. Add the scallions and purée just until combined. Transfer the soup to a bowl, cover with plastic wrap, and chill for at least 2 hours. Ladle the soup into bowls and garnish with the macadamia nuts and cilantro.