Pineapple Cucumber Gazpacho Recipe

ByBob Jones

When summer’s heat demands something cool and refreshing, my Pineapple Cucumber Gazpacho is the ideal response. I love how this recipe brings together the tropical, oh-so-sweet fresh pineapple and the cucumber’s crispness to form a light, yet satisfying, invigorating dish.

With diced red bell pepper and red onion, this gazpacho is as colorful as it is nutritious; besides the gorgeous vitamins and antioxidants it offers, this soup (and don’t let the word “soup” fool you; it really is a soup) is a hydration powerhouse thanks to lime juice, olive oil, and a splash of cold water that brings everything together. A mostly sunny disposition is guaranteed.

In my opinion, the drizzle of honey is essential to balance and serve up a medley of flavors that really pop. Served well-chilled and garnished with a bit of extra cilantro and a lime wedge, this soup is not only an awesome (and vibrant!) appetizer but a most refreshing main event on a hot summer day.

Ingredients photo for Pineapple Cucumber Gazpacho Recipe

Ingredients

Ingredients photo for Pineapple Cucumber Gazpacho Recipe

Pineapple:
Sweet and tangy by nature, abundant in vitamin C and fiber.

Cucumber:
Revitalizing and effervescent, this drink is low in calories, packed with antioxidants, and very hydrating.

Red Bell Pepper:
Rich in vitamins A and C, sweet with a slight crunch.

Red Onion:
Imparts a biting flavor with a crispness and pungency that zestfully cuts through fatty dishes; rich in antioxidants.

Jalapeño:
Delivers warmth, increases metabolic rate, abundant in vitamin C.

Cilantro:
Fresh herbs are abundant in antioxidants and vitamins.

Lime Juice:
The flavor is bright and tangy, and it’s an excellent source of vitamin C.

Ingredient Quantities

  • 2 cups fresh pineapple, peeled and diced

  • 1 large cucumber, peeled, seeded, and diced

  • 1/4 cup red bell pepper, diced

  • 1/4 cup red onion, diced

  • 1 small jalapeño, seeded and minced

  • 1/4 cup fresh cilantro leaves

  • 3 tablespoons lime juice

  • 1 tablespoon olive oil

  • 1 tablespoon honey (optional)

  • Salt to taste

  • Black pepper to taste

  • 1/2 cup cold water

  • Extra cilantro and lime wedges for garnish (optional)

Instructions

1. In a blender or food processor, combine these ingredients:

– pineapple
– cucumber
– red bell pepper
– red onion
– jalapeño
– cilantro leaves

2. Put the lime juice, olive oil, and honey (if using) into the blender along with the salt and black pepper.

3. Add the cold water to assist with the blending process.

4. Combine the components until you have a smooth mixture.

5. Sample the gazpacho and correct the seasoning as necessary. This can be done with:

6. Should the gazpacho be too thick, add a tad more cold water until the desired consistency is achieved.

7. Pour the gazpacho into a container and cover it.

8. Allow the flavors to meld and the soup to chill thoroughly by refrigerating it for at least 2 hours.

9. Well, stir the gazpacho before serving.

10. Ladle into bowls or cups, and if you like, garnish with additional cilantro and lime wedges.

Equipment Needed

1. Blender or food processor
2. Chef’s knife
3. Cutting board
4. Measuring cups
5. Measuring spoons
6. Mixing spoon
7. Container with lid (for refrigeration)
8. Ladle
9. Serving bowls or cups

FAQ

  • Can I use canned pineapple instead of fresh?Canned pineapple can be used, but the fresh fruit will provide a sharper, more vibrant flavor.

  • Is there a way to make this gazpacho spicier?To amp up the spice level, you can leave in some of the seeds from the jalapeño or add a second jalapeño.

  • How long does this recipe take to prepare?Take about 15-20 minutes to prepare the soup. For the most flavor, it’s recommended to chill the soup in the refrigerator for at least 1 hour.

  • Can I skip the honey or substitute it?Honey is not required and can be left out for a not-so-sweet flavor profile, or you can use agave syrup or maple syrup in its place.

  • How should I serve this gazpacho?Chill the soup and serve it in bowls or cups, garnished with additional cilantro and lime wedges if you like.

  • Can I prepare this recipe in advance?Indeed, this gazpacho can be prepared a day ahead and kept in the refrigerator. That might even enhance its flavors.

  • What can I serve with this gazpacho?Crusty bread, grilled shrimp, or a fresh salad make a complete meal when paired with this dish.

Substitutions and Variations

Frozen pineapple chunks, thawed, can take the place of fresh pineapple.
Zucchini can be used in place of cucumber and yields a nearly identical result in terms of texture.
You can use yellow or orange bell peppers instead of red bell peppers if you want a new color and a somewhat different flavor to your dish.
Shallots can be used instead of red onion when a more delicate flavor is desired.
If cilantro is too strong or is not preferred, fresh parsley can be used in place of cilantro leaves.