Farmer’s Market Recipe: Pineapple Cucumber Gazpacho | Rachel Begun, MS, RD

Anyone who has ever tasted this recipe has loved it.  It is light, refreshing and harmoniously balances sweet, herbal and spicy notes all at the same time.  And as we get into the dog days of summer, it is oh so hydrating. 

While pineapple can’t be found at local farmer’s markets in the Northeast, or most places in the States for that matter, almost all of the other key ingredients can be and were. I purchased the following at my market this weekend:

  • kirby cucumbers – organic
  • scallions – organic
  • cilantro – organic
  • jalapeno pepper

 

Farmer's Market Ingredients

What’s great about this recipe is it can be tweaked to your taste and texture preferences.  Some like a 1:1 ratio of pineapple to cucumber, while other like to go heavier on the pineapple.  Others don’t like too much of a kick from the jalapeno, while my husband and I think that’s one of the best nuances of the recipe.  What I also like about this recipe is that there is a variety of garnish options.  Lastly, I like it a little chunky, but feel free to puree it until smooth.  Go ahead, play around with the ingredients and preparation.  Don’t be afraid to stray from the recipe.  You really can’t go wrong with it!

As far as pairings go, this soup can be a refreshing start to a summer meal and is particularly good with grilled fish.  It is also perfect for when you want a light lunch or snack.  I like it with my almond flour biscuits (tweaking recipe and will share soon!), which provide protein, substance and a nutty flavor that pairs really well with this light yet tangy soup.

PINEAPPLE CUCUMBER GAZPACHO

Ingredients:

4 ½ cups fresh pineapple, chopped

4 cups cucumber, peeled and chopped

1 small jalapeno pepper, seeded and diced (for a little kick, keep a few of the seeds in and dice with pepper)

1 scallion, white and 1 inch of green, diced

1 tablespoon fresh lime juice

2 teaspoons sea salt

Handful of cilantro, plus extra for garnish, minced

Handful macadamia nuts, for garnish, chopped

Instructions:

Blend 3 ½ cups of pineapple, 3 cups of cucumber, jalapeno pepper, scallion, lime juice and sea salt until smooth.  Add remaining 1 cup each of pineapple and cucumber and handful of cilantro and pulse a few times so there is a chunky consistency.  Chill before serving to thicken consistency and allow flavors to meld.  Garnish with cilantro and chopped macadamia nuts.

Makes 4 servings.

Do you have a fun twist on gazpacho that you’d like to share?  Please do!

This entry was posted in Gluten Free Recipes, Nutrition and Wellness and tagged , , . Bookmark the permalink.

2 Responses to Farmer’s Market Recipe: Pineapple Cucumber Gazpacho

  1. Pingback: Weekly Gluten-Free Roundup -July 3, 2011 « Celiac Kitchen Witch

  2. Jey says:

    This sounds incredible, cannot wait to try it!

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