More Great Recipes: Fruit | Nuts | Processor/Blender | Refrigerator

Pineapple cucumber gazpacho

User Avatar
Member since 2007

Serves 4 to 6 | Prep Time | Cook Time


4 cups chopped fresh pineapple, divided
4 cups chopped and seeded cucumber, divided
1/2 cup thinly sliced green onions, divided
1 medium jalapeño pepper, seeded and diced
1 tablespoon fresh lime juice
1 cup fresh pineapple juice
1/2 teaspoon sea salt
1/2 cup chopped fresh cilantro
3 tablespoons extra virgin olive oil
1/2 cup finely chopped raw macadamia nuts

In a blender or food processor, puree 3 cups pineapple, 3 cups cucumber and half the green onion with the jalapeño, lime juice, pineapple juice, salt, cilantro and olive oil until smooth.

Add the remaining pineapple, cucumber and green onion and pulse on and off just to blend the mixture but not completely puree it. Chill thoroughly. Taste and adjust seasoning. Serve garnished with macadamia nuts.

Pairs Well With


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.

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

Mixed Berry Tart
Mixed Berry Tart
Torta Cubana
Torta Cubana
Slutty Brownies
Slutty Brownies