Pineapple cucumber gazpacho
  • Servings: 4 to 6
  • 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
  1. 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.
  2. 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.
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.