Cucumber Pineapple Gazpacho

As the sun blazes overhead and temperatures rise, the quest for refreshing culinary delights becomes a top priority. Gazpacho, a chilled soup traditionally hailing from the sun-soaked regions of Spain, emerges as an unbeatable option in the summer months. This classic dish is celebrated for its vibrant flavors and refreshing qualities, making it an ideal choice for hot days. However, this article takes a delightful twist on the conventional gazpacho by introducing the Cool & Tropical Refreshment: Cucumber Pineapple Gazpacho. This innovative version combines the hydrating properties of cucumbers with the sweet, tropical allure of pineapple, crafting a dish that is not only refreshing but also bursting with flavor and nutrition.

Cool off this summer with a refreshing twist on a classic favorite—Cucumber Pineapple Gazpacho! This chilled soup combines hydrating cucumbers with the sweet, vibrant flavors of pineapple, making it a perfect tropical treat for hot days. Packed with essential nutrients and bursting with flavor, it's easy to prepare and can be customized with seasonal ingredients. Serve it chilled and garnish with fresh herbs for a delightful appetizer or light meal. Enjoy the essence of summer in every spoonful!

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Ingredients

2 medium cucumbers, peeled and chopped

1 cup fresh pineapple, chopped (reserve a few cubes for garnish)

1 green bell pepper, seeded and chopped

1/2 red onion, finely chopped

2 cloves garlic, minced

2 cups vegetable broth (or coconut water for a sweeter taste)

1 tablespoon lime juice (freshly squeezed)

1 tablespoon olive oil

Salt and pepper to taste

Fresh cilantro or mint leaves for garnish

Instructions

In a blender or food processor, combine the chopped cucumbers, pineapple, green bell pepper, red onion, and garlic. Blend until smooth.

Slowly add the vegetable broth (or coconut water) while blending until you achieve your desired consistency – smooth and creamy is ideal, but you can leave it a bit chunky if you prefer.

Stir in the lime juice and olive oil, and season with salt and pepper to taste. Blend again to combine.

Transfer the gazpacho to a bowl or an airtight container and refrigerate for at least 1 hour to allow the flavors to meld and the soup to chill thoroughly.

Once chilled, taste and adjust seasoning if necessary.

Serve the gazpacho in bowls, garnished with reserved pineapple cubes and a sprinkle of fresh cilantro or mint leaves on top for added freshness and color. Enjoy chilled!

Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 4-6