Pineapple Cucumber Gazpacho

Pineapple Cucumber Gazpacho

Serves 4 to 6

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.

  • 3 cups chopped pineapple
  • 3 cups chopped, seeded and peeled cucumber
  • 1 1/2 cups pineapple juice
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon lime juice
  • 1 jalapeño, halved and seeded
  • 1/2 teaspoon fine sea salt
  • 1/2 cup thinly sliced green onions, (white parts only)
  • 2 tablespoons finely chopped macadamia nuts
  • 2 tablespoons finely chopped cilantro
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Put pineapple, cucumber, pineapple juice, oil, lime juice, jalapeño and salt into a blender and purée until smooth. Add green onions and purée just until combined. Transfer soup to a bowl, cover with plastic wrap and chill for at least 2 hours. Ladle soup into bowls and garnish with macadamia nuts and cilantro.

Nutritional Info: 
Per Serving:250 calories (130 from fat), 14g total fat, 2g saturated fat, 0mg cholesterol, 310mg sodium, 32g carbohydrate (3g dietary fiber, 23g sugar), 2g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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