Pineapple Cucumber Gazpacho

I tasted this soup last week while visiting St. Petersburg, Florida. Eating it outside under the warm setting sun was such a blessing, considering it was below freezing back home. So when I was back home in the frozen north, I decided I wanted to try my hand at making my version of the soup I had enjoyed. It turned out very good and brought a feeling of warmth and tropical flavors to a very cold day. I hope you like it. Serves 4.

  • 1 cucumber peeled, seeded and diced, reserve seeds
  • 1/2 pineapple, cored and diced
  • 1/4 cup chopped cilantro
  • 1/2 lemon, juice only
  • 2 Tablespoon walnut oil or other nut oil
  • 1/2 jalapeno or dash of cayenne
  • 1/2 teaspoon sea salt
  • 1/2 cucumber , peeled and chopped
  • 1/4 pineapple, cored and chopped
  • 1/2 cup water
  • 1 Tablespoon of white balsamic vinegar, optional

Place diced cucumber and pineapple in a bowl, add cilantro and jalapeno if using. Stir to combine. Place lemon juice, oil, cucumber half and reserved seeds, chopped pineapple, salt, water and if using white balsamic in a blender and puree. Add more pineapple to thicken or more water to thin. Pour over diced cucumber and pineapple, stir, taste and adjust seasonings. sprinkle with cayenne to your taste.

This will make a wonderful summer treat, but if you need a reminder of what summer tastes like while your waiting for the thaw, give it a try.

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