Pineapple Gazpacho

WHY I LOVE THIS RECIPE:  We love this cold soup which can be made a day ahead of time, is a quick lunch or pick me up snack.

Pineapple Gazpacho

Servings: 5 servings

Author: Beverly

Print Recipe

Ingredients

• 1 garlic clove
• 1 shallot
• 2 cups cucumber, peeled and roughly chopped
• 1 ½ cups pineapple, roughly chopped
• 1½ cups cantaloupe, rind removed and roughly chopped
• ⅓ cup water
• 1 tsp salt
• ⅓ cup olive oil
• fresh mint or basil for garnish
• pineapple and cantaloupe for garnish

Instructions

• Add garlic and shallot to the bowl of a food processor and chop until minced.
• Add cucumber, pineapple and cantaloupe to the food processor and blend until pureed.
• Add water, salt and olive oil and puree to the texture that you prefer.
• Pour gazpacho into 5 bowls. Drizzle with a teaspoon of olive oil. Top each with 1 cucumber, pineapple and cantaloupe and some herbs.

Notes

Adapted from the recipe in this article and made without the meat: https://www.sandiegouniontribune.com/lifestyle/food-and-cooking/story/2020-07-08/pineapple-recipes-offer-a-slice-of-summer-sunshine