This gazpacho is perfect for a sultry summer day’s lunch or to cleanse the palette between courses of a spicy or heavy meal. As it is written, the recipe is light on the heat – I’ve made it once and the next time I would be more generous with the jalapeño. And it might be worth your while to split the recipe in half in order to make it – if you have a standard food processor (I didn’t even consider using my blender – it would never have held all the ingredients) the ingredients will go right to the brim. But it’s worth it – this soup is cool, fresh and satisfying!
Pineapple Cucumber Gazpacho
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
Salt to taste
1/2 cup thinly sliced green onions (white parts only)
2 tablespoons finely chopped macadamia nuts
2 tablespoons finely chopped cilantro
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.
Per serving (about 12oz/346g-wt.): 250 calories (130 from fat), 14g total fat, 2g saturated fat, 0mg cholesterol, 310mg sodium, 32g total carbohydrate (3g dietary fiber, 23g sugar), 2g protein