Light and refreshing Pineapple Cucumber Gazpacho is spicy, sweet and delicious. This easy cold soup will become your new favorite gazpacho recipe
Prep Time 15 minutesminutes
Cook Time 0 minutesminutes
Total Time 15 minutesminutes
Servings 8cups
Author Meme
Ingredients
4cupschopped pineapple1 pineapple
6cupsEnglish cucumberunpeeled, 2 cucumbers
1 ½cups100% pineapple juice
4tablespoonminced jalapeño1 jalapeño
4tablespoonchopped green onion2 green onions
½cupcilantrosmall handful
¼teaspoonsea salt
Instructions
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!
Notes
*Leave the cucumber peel on to make the soup have a greener color. Plus, it adds fiber and nutrients. I recommend washing your cucumbers really well.*Makes 8 cups.*You might want to start with half of the jalapeño depending on how spicy your jalapeño is.*If you are not a fan of cilantro, you can use parsley in its place.*If you do not have green onions, you can substitute with ¼ cup chopped sweet onion or red onion.*Store in the fridge for 3-5 days.