Light and refreshing Pineapple Cucumber Gazpacho is spicy, sweet and delicious. This easy cold soup will become your new favorite gazpacho recipe
Prep Time 15minutes
Cook Time 0minutes
Total Time 15minutes
4cupschopped pineapple1 pineapple
6cupsEnglish cucumberunpeeled, 2 cucumbers
1 1/2cups100% pineapple juice
4TBSPminced jalapeño1 jalapeño
4TBSPchopped green onion2 green onions
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!
*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 1/4 cup chopped sweet onion or red onion.*Store in the fridge for 3-5 days.
Recipe from Living Well Kitchen https://blog.memeinge.com/pineapple-cucumber-gazpacho/