Pineapple Gazpacho

During the summer and warmer months, cooking can be a bit of a challenge. Having to stand over a hot stove for hours never seems quite worth it when its 30 degrees outside. While items like salads and smoothies come to mind as summer essentials, we rarely think of soups, but thats about to change. Fresh summer favourites such as tomatoes, berries, and melons all make for exquisite chilled soups.

And guess what else does? Yup, pineapple! It may sound a tad strange, but an icy cold pineapple soup is as refreshing as a smoothie, while being as nourishing as, well soup, and still nice and savoury. Pineapples are a great source of manganese, vitamin C and dietary fibre, so drink up!

Pineapple Gazpacho

 

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Prep time

10 mins

Total time

10 mins

 

Fast to prepare and perfect for those hot summer days, this Pineapple Gazpacho is the perfect refreshing starter to any meal.

Three Silver Spoons Author: Sophie MacKenzie

Serves: 2 serves

Ingredients

• 2¼ cups cucumber, peeled and chopped
• 2 cups fresh pineapple, chopped
• ½ cup pineapple juice
• ½ lemon, juiced
• ¼ cup loose cilantro leaves
• ½ jalapeno, deseeded
• 1 tablespoon avocado oil
• ½ teaspoon. sea salt
• 2 tablespoons pumpkin seeds
• Black pepper, to taste

Instructions

1. Combine 2 cups of the cucumber along with the pineapple, juices, cilantro, jalapeno, oil and salt in a high speed blender. Blend until smooth and adjust seasoning to taste.
2. Chill until cold (approx 30 minutes).
3. Prior to serving, garnish with pumpkin seeds, reserved ¼ cup cucumber, sea salt and black pepper, and extra diced jalapeno.

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Sophie MacKenzie

Whole Hearted Eats | Website

Sophie is a whole foods and plant-based foods connoisseur with a philosophy based on eating healthy and unprocessed foods whenever possible. Her cooking encompasses a wide range of styles including vegan, raw, gluten free, and allergy friendly foods.                Read More →