recipe by Lori Ross

In a food processor or blender, process 3 cups each of pineapple and cucumber, 2 tbsps jalapeño, 2 tbsps scallion, lime juice, pineapple juice, and salt at high speed until smooth. Taste and correct seasoning (because the sweetness of pineapples varies), and add jalapeño and salt to taste. Add the remaining pineapple and cucumber, the cilantro, and 1 1⁄2 tbsps of oil. Pulse the blender quickly a few times—the gazpacho should remain chunky. Pour into bowls, or use wine glasses. Garnish with the macadamia nuts, remaining jalapeno and scallions. .