Pineapple-Cucumber Gazpacho with Shrimp
Serves 4 to 6
Time 2 hr 10 min
Sweet-tart pineapple adds a nice balance to a classic gazpacho. A garnish of shrimp tossed with cilantro and macadamia nuts turns this fresh, cooling soup into an entrée.
Special Diets:
Ingredients
- 3 cups chopped pineapple (from about 1/2 pineapple), plus 1 cup sliced pineapple for garnish
- 1 large cucumber, peeled, seeded and chopped
- 1 1/2 cup pineapple juice
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lime juice
- 1 jalapeño pepper, halved and seeded
- 3/4 tablespoon kosher salt
- 3 green onions, thinly sliced
- 2 tablespoons roughly chopped macadamia nuts, for garnish
- 2 tablespoons torn cilantro leaves, for garnish
- 1/2 pound cooked shrimp, peeled and deveined, chopped into large pieces
- Gochugaru flakes, for garnish
Method
Combine pineapple, cucumber, pineapple juice, oil, lime juice, jalapeño and salt in 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.
In a small bowl, combine shrimp, pineapple, macadamia nuts and cilantro.
Ladle soup into bowls and garnish with shrimp mixture plus a sprinkle of gochugaru.
Nutritional Info:
Per serving: 250 calories (130 from fat), 14g total fat, 2g saturated fat, 107mg cholesterol, 310mg sodium, 32g carbohydrates (3g dietary fiber, 23g sugar), 2g protein.
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.
See our Terms of Service.
Ingredients
- 3 cups chopped pineapple (from about 1/2 pineapple), plus 1 cup sliced pineapple for garnish
- 1 large cucumber, peeled, seeded and chopped
- 1 1/2 cup pineapple juice
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lime juice
- 1 jalapeño pepper, halved and seeded
- 3/4 tablespoon kosher salt
- 3 green onions, thinly sliced
- 2 tablespoons roughly chopped macadamia nuts, for garnish
- 2 tablespoons torn cilantro leaves, for garnish
- 1/2 pound cooked shrimp, peeled and deveined, chopped into large pieces
- Gochugaru flakes, for garnish