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Pineapple Cucumber Gazpacho

  • Prep Time: 10m
  • Cook Time: 5m


  • 1 large ripe pineapple - peeled, cored and chopped
  • about 4 small or 1 large English cucumbers - peeled and chopped
  • 1 c pineapple juice - preferably freshly made
  • about 1/2 jalapeno - seeded and diced (see text)
  • 1 tbsp. lime juice
  • 1 -2 teaspoons sea salt - to taste
  • 1 green onion - chopped
  • 1 handful cilantro leaves, plus more for garnish
  • 3 tbsp. olive oil


  1. 1. In a food processor, combine 3 cups of each the pineapple and cucumber together with the pineapple juice, jalapeño, lime juice, salt and green onion, blend until smooth.
  2. 2. Add the remaining pineapple and cucumber, cilantro and 1/2 of the olive oil. Pulse a few times to achieve a chunky texture. Adjust seasoning and chill in the refrigerator.
  3. 3. Serve garnished with the remaining cilantro and olive oil.
Use a very Sweet Ripe Pineapple