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Pineapple Gazpacho


This week we bring to you a recipe from a place that you just might be visiting if you plan to travel: Hawaii. Definitely a keeper, this recipe is a tasty blend of pineapple and gazpacho, "stolen with permission" from chef Bobby Krause of Hukilau Lanai in Kapaa, Hawaii.

Gazpacho is a cold, Spanish liquid salad which descended from an ancient Andalusian mix of stale bread, garlic, olive oil, salt, and vinegar. Fast-forward to 1492 and the introduction of tomatoes and bell peppers from the New World and gazpacho today is very unlike its simple bread soup predecessor — and chef Krause gives us this tropical twist on gazpacho that we just love!

This is a great recipe for those of you who are trying to incorporate more vegetables in your diet and for vegetarians.

About the chef: A Chicago native, Bobby Krause has been a part of the Hawaii restaurant scene since 1980. He was on the opening management team of Waikiki's Duke’s Canoe Club as well as the original Duke's on Kauai.

Bobby's familiarity with local ingredients and his knowledge of traditional and fundamental cooking techniques has helped Hukilau become one of Kauai's favorite Pacific Rim restaurants. As the executive sous chef, Bobby is highly innovative yet maintains integrity.

The pineapple gazpacho is an example of his cooking style in which he is inspired by a classic dish, recreating it with local flavor.

Chef’s note: the flavors really come together on the second day, but by day three the flavors start to fade.


Hukilau Lanai
520 Aleka Loop
Kapaa, Hawaii 96746
808 822 0600

Pineapple Gazpacho is served seasonally at Hukilau Lanai for $3.95.


  • 4 Ounces diced tomato, canned
  • 2 Ounces pineapple juice
  • 2 Ounces bloody mary mix
  • 1 1/2 Tablespoon red-wine vinegar
  • 1 Tablespoon olive oil
  • 1/2 cucumber (seeded), 1/4 peeled, 1/4 with skin
  • 1/4 red onion (2 ounces)
  • 1/2 stalk celery (2 ounces)
  • 1/2 carrot (3 ounces)
  • 1/4 green pepper
  • 1/4 pineapple (1/2 quart peeled and cored)
  • 1 Tablespoon fresh basil leaves
  • 3/4 Teaspoons paprika
  • 1/4 Teaspoon salt
  • 1/4 Teaspoon white pepper
  • 1/4 Teaspoon garlic, fresh chopped
  • 1/4 Teaspoon Tabasco sauce
  • 1/4 Teaspoon Worcestershire sauce


Dice tomato, pineapple, celery, red onion, cucumber, bell peppers, and garlic.

Put all ingredients into a bowl, mix well.

Blend in batches with a blender or with an immersion blender.

Chill overnight. Serve chilled.