Pineapple Cucumber Gazpacho is a light and refreshing gazpacho that’s spicy and sweet and delicious all in one
July 22, 2015
(one week until the best day of the year)
Stop what you are doing right this second. You NEED this gazpacho. It is so good I can’t even begin to put it into words.
Since it’s like 7 million degrees outside, I am not interested in doing much cooking with the stove or oven.
Putting everything in a blender is much more my style
in the summer always.
This gazpacho is inspired by a recent trip to Whole Foods, which led to about 15 subsequent trips just to get this gazpacho. Then I realized I was spending a little too much money on this bangin’ gazpacho that I wanted to slurp with a straw all. day. long.
All I needed was a pineapple, pineapple juice, cucumbers, jalapeño, and cilantro, so I thought I got this!Light and refreshing #gazpacho perfect for #summer. Spicy, sweet and delicious all in oneClick To Tweet
Not to brag or anything, but I totally nailed this!
I wish I could say this was my idea because that would make me the queen of the world, but we’ll just thank Whole Foods for their idea and y’all can think of me as a pretty pretty princess who makes you amazing recipes, like this gazpacho.
Amazing, incredibly delicious, refreshing, nourishing, [every good adjective you can think of] recipes.
I love you. You’re welcome.
your pretty pretty princess
Pineapple Cucumber Gazpacho
- 4 cups chopped pineapple 1 pineapple
- 6 cups English cucumber 1.5-2 cucumbers, unpeeled
- 1 1/2 cups 100% pineapple juice
- 4 TBSP minced jalapeno 1 jalapeno
- 4 TBSP chopped green onion 2 green onions
- 1/2 cup cilantro
- 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!
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