Sweet-tart pineapple adds a nice balance to a classic gazpacho. A garnish of macadamia nuts lends body and richness to this fresh, cooling soup.
Put the pineapple, cucumber, pineapple juice, oil, lime juice, jalapeño, and salt into a blender and purée until smooth. Add the scallions and purée just until combined. Transfer the soup to a bowl, cover with plastic wrap, and chill for at least 2 hours. Ladle the soup into bowls and garnish with the macadamia nuts and cilantro.