Pineapple Cucumber Gazpacho

Pineapple Cucumber Gazpacho

Chef Sal’s Pineapple Cucumber Gazpacho

Pineapple Cucumber Gazpacho

  • 3 ½ Cups Cucumber, Chopped, Peeled, Diced
  • 4 ½ Cups Chopped Fresh Pineapple, Skin And Core Removed
  • ½ Cup Of Water
  • 1 Small Jalapeno, Seeded, Diced
  • 1 Green Onion, Diced
  • 3 Tbsp Extra Virgin Olive Oil Or Macadamia Oil
  • 1 Tbsp Lemon Juice
  • 1 Tbsp Sea Salt
  • 4 Tbsp Cilantro Leaves
  • 2 Tbsp Raw Macadamia Nuts, Finely Chopped, For Garnish

Preparation Instructions

  • Place 3 ½ cups pineapple, 2 tbsp cilantro leaves, and remaining ingredients (except macadamia nuts) and blend thoroughly.
  • Add the remaining cup of chopped pineapple to gazpacho; stir well.
  • Pour into bowls, garnish top with remaining cilantro leaves and macadamia nuts.
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