Pineapple Cucumber Gazpacho (Whole Foods)

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Pineapple Cucumber Gazpacho

Dairy-Free, Gluten-Free, Vegan

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.

Serves 4 to 6

4 cups chopped fresh pineapple, divided

4 cups chopped and seeded cucumber, divided

1/2 cup thinly sliced green onions, divided

1 medium jalapeño pepper, seeded and diced

1 tablespoon fresh lime juice

1 cup fresh pineapple juice

1/2 teaspoon sea salt

1/2 cup chopped fresh cilantro

3 tablespoons extra virgin olive oil

1/2 cup finely chopped raw macadamia nuts

In a blender or food processor, puree 3 cups pineapple, 3 cups

cucumber and half the green onion with the jalapeño, lime juice,

pineapple juice, salt, cilantro and olive oil until smooth.

Add the remaining pineapple, cucumber and green onion and pulse on

and off just to blend the mixture but not completely puree it. Chill

thoroughly. Taste and adjust seasoning. Serve garnished with

macadamia nuts.

Nutrition Info

Per serving (About 12.5oz/352g-wt.): 310 calories (170 from fat), 19g

total fat, 3g saturated fat, 3g protein, 36g total carbohydrate (4g

dietary fiber, 30g sugar), 0mg cholesterol, 250mg sodium