Pineapple Cucumber Gazpacho
4

Serves 4 to 6

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.

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    Ingredients: 
    • 3 cups chopped pineapple
    • 3 cups chopped, seeded and peeled cucumber
    • 1 1/2 cup pineapple juice
    • 3 tablespoons extra-virgin olive oil
    • 1 tablespoon lime juice
    • 1 jalapeño, halved and seeded
    • 1/2 teaspoon salt
    • 1/2 cup thinly sliced green onions, (white parts only)
    • 2 tablespoons finely chopped macadamia nuts
    • 2 tablespoons finely chopped cilantro
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    Method: 

    Put pineapple, cucumber, pineapple juice, oil, lime juice, jalapeño and salt into a blender and purée until smooth. Add green onions and purée just until combined. Transfer soup to a bowl, cover with plastic wrap and chill for at least 2 hours. Ladle soup into bowls and garnish with macadamia nuts and cilantro.

    Nutritional Info: 
    Per Serving:250 calories (130 from fat), 14g total fat, 2g saturated fat, 0mg cholesterol, 310mg sodium, 32g carbohydrate (3g dietary fiber, 23g sugar), 2g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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