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    Home » Recipes » Vegetarian

    Pineapple Cucumber Gazpacho

    Published: Jul 22, 2021 · Updated: Jun 22, 2022 · Post may contain affiliate links

    Jump to Recipe Jump to Video Print Recipe

    Light and refreshing Pineapple Cucumber Gazpacho that is spicy, sweet, and delicious. This easy cold soup that's dairy-free, gluten-free, and vegan will become your new favorite summer recipe.

    Pineapple Cucumber Gazpacho in a white bowl with fresh pineapple, cilantro and cucumber
    • About Pineapple Gazpacho
    • What is Pineapple Cucumber Gazpacho
      • Ingredients
        • Cost
    • How to Make Pineapple Cucumber Gazpacho
    • Recipe Tips
      • Variations
        • Ingredient Options
        • Flavor Substitutions
        • How to Make Allergy Friendly
        • How to Fix a Mistake
      • Make Ahead Ideas
      • Storage Suggestions
    • Frequently Asked Questions
      • What does Pineapple Cucumber Gazpacho taste like?
      • Is gazpacho healthy?
      • What to Serve with Pineapple Cucumber Gazpacho

    About Pineapple Gazpacho

    If it's hot outside, you absolutely positively NEED this gazpacho. It is so good I can't even begin to put it into words.

    Throw all the ingredients into a blender, and you get a refreshing 

    A trip to Whole Foods in the summer (when I couldn't imagine cooking) inspired this gazpacho recipe, which led to about 15 subsequent trips just to get this gazpacho. Then I realized I was spending a little too much money on a bowl of blended fruits & veggies that I wanted to slurp with a straw all day long!

    Naturally, I decided I could make it myself since all I needed was a pineapple, pineapple juice, cucumbers, jalapeño, cilantro, and salt.

    Not to brag or anything, but I totally nailed this!

    What is Pineapple Cucumber Gazpacho

    Pineapple Cucumber Gazpacho is a chilled soup made with fresh pineapples and cucumbers -- quite possibly the best summer soup to quench your hunger and thirst in one bowl.

    The gazpacho is spicy from the jalapeño, sweet from the pineapple, and the cucumber lightens it up. The salt brings out the sweetness of the pineapple and helps release some of the juices in the cucumber. It’s just so good!

    white bowl of Pineapple Cucumber Gazpacho topped with fresh pineapple, cilantro and cucumber

    Ingredients

    Pineapple: For this gazpacho, fresh pineapple is best. I tried it with frozen pineapple and the texture was a little off. However, it was still pretty tasty; the texture just was more like a smoothie than it was a gazpacho.

    Cucumber: Use English cucumbers (or hothouse cucumbers). Regular cucumbers have larger seeds and more of them; plus, the skin is thicker and bitter than the English cucumber.

    Pineapple juice: I highly recommend 100% juice, so you're not adding unnecessary sugar to the gazpacho. The recipe was tested using the juice from a can of pineapple. 

    Jalapeño: Depending on how spicy you like things, you might want to use more or less of the jalapeño.

    Green onions: The green onions add a little depth to the gazpacho and keep it from tasting like pineapple-cucumber juice. In a pinch, you can add a tablespoon of diced sweet onion or red onion.

    Cilantro: Cilantro gives a little extra something to the gazpacho; however, feel free to use parsley in its place.

    Salt: The salt helps bring out the sweetness of the pineapple and release some of the juices in the cucumber. Be sure not to skip it.

    cucumbers, pineapple, pineapple juice, jalapeño, cilantro, salt, green onion

    Cost

    • 1 fresh Pineapple: $1.88
    • 2 English (or hothouse) Cucumbers: $3.00
    • 1 jalapeño: $0.14
    • 12 ounces Pineapple Juice: $0.84
    • 2 green onions: $0.50
    • bunch of cilantro: $0.88
    • salt: $0.01

    TOTAL COST: $7.25 or $0.90/serving (from San Diego grocery store 2021)

    steps to make pineapple cucumber gazpacho: chopping pineapple and cucumbers, putting in a blender and blending, adding pineapple juice and blending, pouring into a bowl and topping with cilantro

    How to Make Pineapple Cucumber Gazpacho

    Time needed: 15 minutes

    Very little effort is required in this recipe. Chop the veggies, blend them together, chill, and enjoy. Here are the specific details:

    1. Chop the pineapple and cucumbers.

      No need to perfectly chop these because they are going to be blended.

    2. Toss the cucumbers and pineapple into the blend, and blend.

    3. Add chopped green onions, jalapeños, and cilantro with pineapple juice and salt.

      Blend that together with the pineapple and cucumbers. Chill.

    4. Pour into a bowl, top with cilantro, chopped pineapple, and/or cucumber.

      Enjoy!hands sprinkling cilantro into bowl of pineapple cucumber gazpacho

    Recipe Tips

    It's very important to chill the gazpacho before serving and to chill in a plastic or glass container. Chilling the gazpacho gives the flavors a chance to blend together. And enzymes in the pineapple can negatively react with metal containers, so you want to store the gazpacho in a non-reactive container.

    Variations

    Ingredient Options

    Cilantro: If you are not a fan of cilantro, you can use parsley in its place.

    Green onions: Substitute the green onions with ¼ cup chopped sweet onion or red onion.

    Flavor Substitutions

    If you do not like spicy foods, decrease or omit the jalapeño. If you want extra spicy, increase the amount of minced jalapeño.

    How to Make Allergy Friendly

    This is naturally gluten-free, dairy-free, egg-free, nut-free, and vegan. Unless you have an allergy to one of the six ingredients, this is safe for everyone to enjoy.

    hand pouring pineapple juice into blender with cucumber gazpacho

    How to Fix a Mistake

    You can easily play around with the ingredient amounts as needed. To decrease the spiciness, add more pineapple, cucumber, and/or pineapple juice. For a thinner soup, add more pineapple juice. For more flavor, add green onion, jalapeño, and/or cilantro.

    Make Ahead Ideas

    This is great to make in advance because it really gives the flavors a chance to combine. Plus, it's excellent to keep in the fridge to satisfy your hunger and quench your thirst at the same time.

    Storage Suggestions

    Store in the fridge in a non-reactive (glass or plastic) covered container for 4-5 days.

    pineapple cucumber gazpacho in a white bowl with whole pineapple, cilantro, sliced cucumber

    Frequently Asked Questions

    What does Pineapple Cucumber Gazpacho taste like?

    It's a combo of spicy, sweet, and refreshing. This is totally different than your typical, tomato-based gazpacho. So if you think you don't like gazpacho because you've only had tomato gazpacho, you should really try this one! It'll totally change your mind!

    Is gazpacho healthy?

    Made up of primarily fruits and vegetables, this pineapple cucumber gazpacho is very nourishing. Fruits and veggies are packed with phytochemicals and antioxidants, so they promote skin, heart, and brain health, fight cancer, aid the immune system, and more.

    Nutrition Benefits

    Cucumbers promote hydration since over 90% of them are water, and they are high in Vitamin K which is important for bone health.

    Pineapples are very high in Vitamin C, and they are filled with antioxidants. Similar to cucumbers, pineapples help you stay hydrated because they are over 85% water.

    Capsaicin in the jalapeños has been shown to help fight cancer, act like an antibiotic, and lower LDL cholesterol levels.

    What to Serve with Pineapple Cucumber Gazpacho

    While this is full of fruits and veggies, it has no protein or fat, leaving you feeling unsatisfied and hungry quickly after enjoying it. This would be excellent as a side with Bacon Wrapped Chicken. Or for a tasty snack, add some hummus deviled eggs.

    fresh pineapple, cilantro, cucumbers next to a bowl of pineapple gazpacho

    Final thoughts:

    Not to sound dramatic, but I think about this gazpacho at least once a month. I look forward to making it at least every other week in the summer, and when I am cold & curled up with a bowl of warm soup, I can't wait for the warm months when this soup hits the spot.


    MORE NO-COOK RECIPES YOU'LL LOVE:

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    Pineapple Cucumber Gazpacho in a white bowl with fresh pineapple, cilantro and cucumber

    Pineapple Cucumber Gazpacho

    Light and refreshing Pineapple Cucumber Gazpacho is spicy, sweet and delicious. This easy cold soup will become your new favorite gazpacho recipe
    5 from 3 votes
    Print Rate
    Prep Time: 15 minutes minutes
    Cook Time: 0 minutes minutes
    Total Time: 15 minutes minutes
    Servings: 8 cups
    Author: Meme
    Total Cost: $7.25 or $0.90/serving

    Ingredients

    • 4 cups chopped pineapple 1 pineapple
    • 6 cups English cucumber unpeeled, 2 cucumbers
    • 1 ½ cups 100% pineapple juice
    • 4 tablespoon minced jalapeño 1 jalapeño
    • 4 tablespoon chopped green onion 2 green onions
    • ½ cup cilantro small handful
    • ¼ teaspoon sea salt

    Instructions

    • Add the pineapple and cucumber to a blender or food processor. Blend for 30 seconds.
    • Add remaining ingredients. Taste and add additional pineapple juice, cilantro, and/or salt if desired.
    • Refrigerate for at least 30 minutes to allow flavors to combine. Serve cold. Enjoy!

    Video

    Notes

    *Leave the cucumber peel on to make the soup have a greener color. Plus, it adds fiber and nutrients. I recommend washing your cucumbers really well.
    *Makes 8 cups.
    *You might want to start with half of the jalapeño depending on how spicy your jalapeño is.
    *If you are not a fan of cilantro, you can use parsley in its place.
    *If you do not have green onions, you can substitute with ¼ cup chopped sweet onion or red onion.
    *Store in the fridge for 3-5 days.

    What to Use in This Recipe

    Knife
    Cutting Board
    Blender
    glass containers
    Glass Storage Containers
    Did you try this recipe?Be sure to leave a comment & recipe rating below. Bonus points for tagging @memeinge & #livingwellkitchen on Instagram! THANK YOU! xo

    [showhide type="post" more_text="Click here for Nutrition Facts" less_text="Clear Nutrition Facts"]
    *

    Nutrition Facts
    Pineapple Cucumber Gazpacho
    Serving Size
     
    1 cup
    Amount per Serving
    Calories
    81
    % Daily Value*
    Sodium
     
    77
    mg
    3
    %
    Potassium
     
    302
    mg
    9
    %
    Carbohydrates
     
    20
    g
    7
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    14
    g
    16
    %
    Protein
     
    1
    g
    2
    %
    Vitamin A
     
    300
    IU
    6
    %
    Vitamin C
     
    57.8
    mg
    70
    %
    Calcium
     
    31
    mg
    3
    %
    Iron
     
    0.7
    mg
    4
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    *
    [/showhide]

    Meme

    This post was originally published on July 22, 2015. Text, recipe, and photos have been updated.

    Doesn't this recipe look good?! You should probably share it:

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    Comments

    1. Rachael@AvocadoADayNutrition

      July 23, 2015 at 8:02 am

      This looks so light and refreshing! I'm normally not a huge fan of gazpacho aka salsa soup, but this looks great!

      Reply
      • Meme

        July 23, 2015 at 10:15 pm

        Thanks girl! I love that you call it salsa soup haha! Regular gazpacho is growing on me, but this pineapple/cucumber combo is spot on 🙂

        Reply
    2. Meal Makeover Mom Janice

      July 23, 2015 at 8:43 am

      I've never been a huge gazpacho fan but this recipe may change my mind! Love the pineapple addition and I just bought one at Whole Foods yesterday so this is on my menu for today!

      Reply
      • Meme

        July 23, 2015 at 10:17 pm

        It's fate! You should make this soup! I don't love gazpacho, and I think about this stuff in my dreams!

        Reply
    3. Farrah

      July 23, 2015 at 10:30 am

      Myyy goodness, this sounds so amazing and refreshing! I've never tried pineapple in gazpacho before! <3

      Reply
      • Meme

        July 23, 2015 at 10:18 pm

        Thanks Farrah! It is 🙂
        I would never have thought pineapple would be something I'd want in soup, but it totally works here!!

        Reply
    4. Deanna Segrave-Daly

      July 23, 2015 at 11:14 am

      I totally have to be in the right mood for gazpacho but I'm pinning this baby and absolutely making this (it sounds famazing - lol - I had to say it 🙂

      Reply
      • Meme

        July 23, 2015 at 10:19 pm

        Thanks Deanna! You really need to make it -- it totally is famazing!!! 😉

        Reply
    5. Ange

      August 06, 2017 at 8:11 am

      Sounds fabulous & plan to make this as a starter for a dinner party I'm hosting. Can I make it ahead & freeze it? Do you think it'll be ok? How long to defrost?

      Reply
      • Meme

        August 06, 2017 at 10:50 pm

        Thank you!! I have never frozen this before, so I can't give you definite instructions with 100% confidence that this will work. It keeps for a few days in the fridge and doesn't take too much time to make, so I'd recommend making a 1-2 days ahead of time and keeping in the fridge. If you must freeze it, I would assume this would be ok and that you could refrigerate overnight to thaw. However, it might turn out more like a smoothie since cucumber doesn't freeze all that well (in my opinion). Hope this helps 🙂

        Reply
    6. Liz

      August 16, 2019 at 11:35 am

      5 stars
      Yum! We ate this three times!

      Reply
      • Meme

        August 31, 2019 at 12:51 pm

        isn't it SO good?!

        Reply
    7. Anamit

      April 24, 2021 at 4:17 pm

      5 stars
      Would love to try this! I love the Spanish, tomato-based gazpacho but because I am on dialysis tomatoes are a no-no for me. Fortunately, I am allowed both cucumbers and pineapple so this is the perfect recipe for me!!
      Instead of jalapeno, can one use one chopped, deseeded green chilli or capsicum/green bell pepper?

      Reply
      • Meme

        April 27, 2021 at 2:25 pm

        Oh, I am so happy that this recipe will work for you. Yes, you can definitely omit the jalapeno and use a chili or green bell pepper. Even a pinch of red pepper flakes will work! Or you can skip it altogether for a less spicy version. Enjoy!!

        Reply
    5 from 3 votes (1 rating without comment)

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    Hi, I'm Meme!

    A thirty-something registered dietitian nutritionist here to help you enjoy food, make eating easier, and live free of diets & shame.

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