Pineapple-Cucumber Gazpacho

Name: Pineapple-Cucumber Gazpacho
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

Whole Foods Market|June 12, 2013 9:18 am EST

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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

4

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.