We're smack middle in the dog days of summer. Most of us don't have much of an appetite for hot, heavy foods. It's cool, refreshing, water-rich fruit and vegetable-based foods that we seek. This pineapple cucumber gazpacho is light and refreshing while also being full of flavor. I've only gotten oohs and aahs from this very easy-to-make recipe. It's a perennial favorite in our home in the summer.
Pineapple Cucumber Gazpacho
(gluten-free, dairy-free, vegan, no added sugars)
Yield: 4 servings
4 1/2 cups fresh pineapple, chopped
4 cups cucumber, peeled and chopped
1 small jalapeño pepper, seeded and diced (for a kick of heat, keep in a few of the seeds and dice)
1 scallion, white and one inch of green, diced
1 tablespoon fresh lime juice
2 teaspoons sea salt
Handful of cilantro, plus extra for garnish, minced
Handful of macadamia nuts, chopped, (optional)
Blend 3 1/2 cups of pineapple, 3 cups of cucumber, jalapeño, scallion, lime juice and sea salt in high powered blender until smooth. Add remaining 1 cup each of pineapple and cucumber and handful of chopped cilantro and pulse so there is a slightly chunky consistency. Chill before serving. Garnish with cilantro and chopped macadamia nuts.