Best 3 Pineapple Gazpacho Recipes

In the realm of culinary adventures, few dishes offer a tantalizing blend of sweet and savory flavors quite like pineapple gazpacho. Originating from the vibrant regions of Spain, this refreshing soup has captivated taste buds with its unique combination of fresh pineapple, tangy tomatoes, crisp cucumbers, and a symphony of aromatic herbs. Whether you seek a light and flavorful appetizer to kick off a summer gathering or a delightful lunch option that bursts with vitamins and minerals, pineapple gazpacho stands ready to transport you to a world of culinary delight.

Let's cook with our recipes!

PINEAPPLE GAZPACHO

Pineapple Gazpacho image

Tired of tomato-based gazpacho? Try this golden refresher, full of pineapple, yellow bell pepper, red onion and cucumber. This gazpacho is different in color and in tasted. It can be made as picante as you wish. You can add a pinch of minced jalapeno or serrano chile along with the garnish. For something new this summer, give this recipe a try! Recipe is from our local foodie, Jan D'Atri.

Provided by Lorraine of AZ

Categories Pineapple

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup yellow bell pepper, chopped
1/4 cup pineapple juice
1 small fresh pineapple, peeled, cored, and chopped
1/4 cup red onion, chopped
1/4 cup cucumber, peeled, seeded and chopped
1 tablespoon brown sugar
2 teaspoons rice wine vinegar
1/2 teaspoon red pepper sauce, such as Tabasco
1/4 teaspoon kosher salt
1/8 teaspoon white pepper
1/4 cup red bell pepper, finely chopped
1/4 cup green bell pepper
1/4 cup cucumber, seeded and finely chopped
1 tablespoon cilantro, chopped

Steps:

Placre all ingredients (excluding the garnish) in a food processor or blender and puree until smooth. Taste and add more seasoning if desired.
Refrigerate until ready to serve (can be prepared one day in advance; stir before serving).
Ladle 6 to 8 ounces into chilled soup bowls and sprinkle with red and green bell peppers, cucumber, and cilantro. If you want more fire in your soup, don't forget to add minced jalapeno or serrano chile along with the garnish.

Nutrition Facts : Calories 145.6, Fat 0.4, Sodium 129.5, Carbohydrate 37.5, Fiber 3.8, Sugar 28.5, Protein 1.7

PINEAPPLE CUCUMBER GAZPACHO

Pineapple Cucumber Gazpacho image

Make and share this Pineapple Cucumber Gazpacho recipe from Food.com.

Provided by drhousespcatcher

Categories Pineapple

Time 15m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

4 cups cucumbers, chopped and peeled
4 cups pineapple, chopped
1 cup pineapple juice, fresh
1 small jalapeno pepper, seeded and diced
1 green onion, white
1 inch green onion, green, chopped
1 tablespoon lime juice
2 teaspoons sea salt
fresh parsley leaves, see note
3 tablespoons avocado oil or 3 tablespoons macadamia nut oil
macadamia nuts, fine chopped, raw, see note

Steps:

In food processor add 3 cups each cuke, pineapple,then the pineapple juice, jalapeno, green onion, lime juice, and salt.
Blend until smooth. Note may have to work in batches depending on size of processor.
Add the rest of the ingredients and pulse a few times to leave chunky.
Taste and adjust seasonings.
Note:.
Can use Cilantro in place of parsley. Amount of Parsley is one handful. Amount of macadamia nuts is one handful. For those unfamiliar, yes one handful is exactly that, the amount you can hold in hand.

Nutrition Facts : Calories 146.1, Fat 7.3, SaturatedFat 0.8, Sodium 778.9, Carbohydrate 21.5, Fiber 2, Sugar 15.1, Protein 1.2

PINEAPPLE AND BELL PEPPER GAZPACHO

Pineapple and Bell Pepper Gazpacho image

Categories Soup/Stew Fruit Onion Pepper Low Sodium Pineapple Cucumber Bell Pepper Summer Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

2 cups chopped cored peeled pineapple
2 cups chopped seeded peeled cucumber
1 1/2 cups pineapple juice
2/3 cup chopped red bell pepper
2/3 cup chopped yellow bell pepper
6 tablespoons chopped Maui onion
3 tablespoons chopped Italian parsley
4 teaspoons minced jalapeño chili
Garnish:
diced bell pepper and seeded cucumber

Steps:

Puree first 8 ingredients in blender until smooth. Transfer to bowl. Cover and refrigerate until cold, at least 2 hours or up to 6 hours. Season with salt and pepper.
Ladle soup into bowls. Sprinkle with additional chopped vegetables.

Tips:

Choose ripe, juicy pineapple: The quality of your pineapple will greatly impact the flavor of your gazpacho. Look for pineapples that are heavy for their size, have a golden yellow color, and give a slightly sweet aroma.
Use fresh herbs: Fresh herbs, such as cilantro, basil, and mint, add a vibrant flavor to gazpacho. If you can, use herbs that have been freshly picked from your garden or a local farmers market.
Chill your gazpacho before serving: Gazpacho is best served chilled, so make sure to give it plenty of time to cool in the refrigerator before serving. You can also chill the ingredients before blending them together for a colder gazpacho.
Garnish your gazpacho with fresh vegetables: When serving gazpacho, garnish it with fresh vegetables, such as diced cucumber, chopped tomatoes, or sliced avocado. This will add a pop of color and freshness to your dish.
Experiment with different flavors: There are many different ways to make gazpacho, so feel free to experiment with different flavors. You can add roasted red peppers, diced mango, or even a splash of hot sauce to your gazpacho for a unique twist.

Conclusion:

Pineapple gazpacho is a refreshing, flavorful, and healthy soup that is perfect for a hot summer day. It is easy to make, requires minimal cooking, and can be tailored to your own personal taste. So next time you are looking for a light and healthy meal, give pineapple gazpacho a try. You won't be disappointed!