Go Back
–+ servings
Print Recipe

Pineapple Cucumber Gazpacho

This refreshing soup is perfect for a summer day and blends together quickly leaving you more time outside the kitchen.
Prep Time30 minutes
Course: Appetizer, Main Course, Soup
Cuisine: American
Keyword: chilled soup, cucumber, pineapple
Servings: 4
Author: Chef Kim

Equipment

  • blender

Ingredients

  • 1 English cucumber peeled
  • 1 pineapple cored and diced
  • 1 lime juice only
  • 1 green onion chopped
  • 1/2 jalapeno or dash of cayenne
  • 1 teaspoon sea salt
  • 1/2 cup water
  • 2 Tablespoon walnut oil or other nut oil
  • 1 Tablespoon of white balsamic vinegar optional or more to taste
  • 1/4 cup chopped cilantro

Instructions

  • Peel cucumber and cut in half lengthwise, then cut each half in half crosswise. Chop three of the quarters and put into the blender. Scoop the seeds from the fourth quarter and place seeds in blender, reserve the seeded quarter.
  • Cut the top off the pineapple, use a knife to remove the pineapple skin then cut in half from top to bottom. Cut each halve lengthwise in half and cut the core from the center. Chop three quarters and place in the blender.
  • Dice the remaining pineapple quarter along with the remaining cucumber and set aside.
  • To the blender add the lime juice, green onion, jalapeno, salt, water and white balsamic vinegar. Blend until smooth.
  • Add the diced pineapple and cucumber, cilantro and oil and pulse a couple times fora chunky texture. Taste and adjust seasonings.
  • Pour into serving bowls or chill until ready to serve. Garnish with additional cilantro and oil if desired.

Notes

White balsamic vinegar can be substituted for 2 teaspoons of white wine or rice vinegar and 1 teaspoon of maple syrup. 
If you can get a flavored white balsamic, that will add a little more depth of flavor, for example a pear or Sicilian lemon is very good in this recipe.