Pineapple-Cucumber Gazpacho

Pineapple-Cucumber Gazpacho
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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. Click here to see 9 Great Gazpacho Recipes to Help You Chill Out.
  • 3 cup chopped pineapple
  • 3 cup chopped, seeded, and peeled cucumber
  • 1 1/2 cup pineapple juice
  • 3 tablespoon extra-virgin olive oil
  • 1 tablespoon lime juice
  • 1 jalapeño, halved and seeded
  • 1/2 teaspoon salt
  • 1/2 cup thinly sliced scallions, white parts only
  • 2 tablespoon finely chopped macadamia nuts, for garnish
  • 2 tablespoon finely chopped cilantro, for garnish
  1. 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.