Light and refreshing Pineapple Cucumber Gazpacho that is spicy, sweet and delicious. This easy cold soup that’s dairy free, gluten free, and vegan will become your new favorite gazpacho recipe
Why you should make Pineapple Cucumber Gazpacho
If it’s hot outside, you absolutely positively NEED this gazpacho. It is so good I can’t even begin to put it into words.
Throw all the ingredients into a blender, and you get a refreshing
A trip to Whole Foods in the summer (when I couldn’t imagine cooking) inspired this gazpacho recipe, which led to about 15 subsequent trips just to get this gazpacho. Then I realized I was spending a little too much money on a bowl of blended fruits & veggies that I wanted to slurp with a straw all. day. long.
Naturally, I decided I could make it myself since all I needed was a pineapple, pineapple juice, cucumbers, jalapeño, cilantro, and salt.
Not to brag or anything, but I totally nailed this!
What is Pineapple Cucumber Gazpacho
Pineapple Cucumber Gazpacho is a chilled soup made with fresh pineapples and cucumbers — quite possibly the best summer soup to quench your hunger and thirst in one bowl.
Why this Pineapple Gazpacho recipe works
The gazpacho is spicy from the jalapeño, sweet from the pineapple, and the cucumber lightens it up. The salt brings out the sweetness of the pineapple and helps release some of the juices in the cucumber. It’s just so good!
Pineapple Cucumber Gazpacho Ingredients
Pineapple: For this gazpacho, fresh pineapple is best. I tried it with frozen pineapple and the texture was a little off. However, it was still pretty tasty; the texture just was more like a smoothie than it was a gazpacho.
Cucumber: Use English cucumbers (or hothouse cucumbers). Regular cucumbers have larger seeds and more of them; plus, and the skin is thicker and more bitter than the English cucumber.
Pineapple juice: I highly recommend 100% juice, so you’re not adding unnecessary sugar to the gazpacho. The recipe was tested using the juice from a can of pineapple.
Jalapeño: Depending on how spicy you like things, you might want to use more or less of the jalapeño.
Green onions: The green onions add a little depth to the gazpacho and keep it from tasting like pineapple-cucumber juice. In a pinch, you can add a tablespoon of diced sweet onion or red onion.
Cilantro: Cilantro gives a little extra something to the gazpacho; however, feel free to use parsley in its place.
Salt: The salt helps bring out the sweetness of the pineapple and release some of the juices in the cucumber. Be sure not to skip it.
How to Make Pineapple Cucumber Gazpacho
Very little effort is required in this recipe. Chop the veggies, blend them together, chill, and enjoy. Here are the specific details:
- Chop the pineapple and cucumbers. No need to perfectly chop these because they are going to be blended.
- Toss the cucumbers and pineapple into the blend, and blend.
- Add chopped green onions, jalapeños, and cilantro with pineapple juice and salt. Blend that together with the pineapple and cucumbers. Chill.
- Pour into a bowl, top with cilantro, chopped pineapple and/or cucumber. Enjoy!
Tips for Making Pineapple Cucumber Gazpacho
It’s very important to chill the gazpacho before serving and to chill in a plastic or glass container. Chilling the gazpacho gives the flavors a chance to blend together. And enzymes in the pineapple can negatively react with metal containers which is why you want to store the gazpacho in a non-reactive container.
Ingredient Options: If you are not a fan of cilantro, you can use parsley in its place. Also, if you do not have green onions, you can substitute with 1/4 cup chopped sweet onion or red onion.
Make Allergy Friendly: This is naturally gluten free, dairy free, egg free, nut free, and vegan. Unless you have an allergy to one of the six ingredients, this is safe for everyone to enjoy.
Flavor Substitutions: If you do not like spicy foods, decrease or omit the jalapeño. If you want extra spicy, increase the amount of jalapeños.
Make Ahead Tips
This is great to make in advance because it really gives the flavors a chance to combine. Plus, it’s excellent to keep in the fridge to satisfy your hunger and quench your thirst at the same time.
Store in the fridge in a non-reactive covered container for 4-5 days.
Frequently Asked Questions
What does Pineapple Cucumber Gazpacho taste like?
It’s a combo of spicy, sweet, and refreshing. This is totally different than your typical, tomato-based gazpacho. So if you think you don’t like gazpacho because you’ve only had tomato gazpacho, you should really try this one! It’ll totally change your mind!
Nutrition benefits of this recipe
Cucumbers promote hydration since over 90% of them are water, and they are high in Vitamin K which is important for bone health.
Pineapples are very high in Vitamin C, and they are filled with antioxidants. Similar to cucumbers, pineapples help you stay hydrated because they are over 85% water.
Capsaicin in the jalapeños has been shown to be antibiotic, fight cancer, and lower LDL cholesterol levels.
Is Pineapple Cucumber Gazpacho healthy?
Made up of primarily fruits and vegetables, this gazpacho is very nourishing. Fruits and veggies are packed with phytochemicals and antioxidants, so they promote skin, heart, and brain health, fight cancer, boost immune system, and more.
Cost of Pineapple Gazpacho:
- 1 fresh Pineapple: $2.00
- 2 English (or hothouse) Cucumbers: $3.50
- 1 jalapeño: $0.50
- 12 ounces Pineapple Juice: $1.00
- 2 green onions: $0.50
- bunch of cilantro: $1
- salt: $0.05
TOTAL COST: $8.55 (from San Diego Sprouts 2019) or $1.06/serving
What to serve with this dish
While this is full of fruits and veggies, it has no protein or fat which could leave you feeling unsatisfied and hungry quickly after enjoying. This would be excellent as a side with Bacon Wrapped Chicken. Or for a tasty snack, add some hummus deviled eggs.
Not to sound dramatic, but I think about this gazpacho at least once a month. I look forward to making it at least every other week in the summer, and when I am cold & curled up with a bowl of warm soup, I can’t wait for the warm months when this soup hits the spot.
MORE NO COOK RECIPES YOU’LL LOVE:
- Buffalo Chicken Salad
- Pimento Cheese
- Vegan Cheezy Broccoli Salad
- Spinach and Avocado Hummus
- Caprese Tuna Salad
Pineapple Cucumber Gazpacho
- 4 cups chopped pineapple 1 pineapple
- 6 cups English cucumber unpeeled, 2 cucumbers
- 1 1/2 cups 100% pineapple juice
- 4 TBSP minced jalapeño 1 jalapeño
- 4 TBSP chopped green onion 2 green onions
- 1/2 cup cilantro small handful
- 1/4 tsp sea salt
- Add the pineapple and cucumber to a blender or food processor. Blend for 30 seconds.
- Add remaining ingredients. Taste and add additional pineapple juice, cilantro, and/or salt if desired.
- Refrigerate for at least 30 minutes to allow flavors to combine. Serve cold. Enjoy!
This post was originally published July 22, 2015. Text, recipe, video and photos have been updated.
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