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Cucumber Pineapple Gazpacho
Posted by Lori Ross - Viewed 1666 times

recipe by Lori Ross

4 cups chopped pineapple (fresh or canned reserving pineapple juice)
4 cups peeled, chopped cucumber
3 tbsp minced jalapeño
3 tbsp thinly sliced scallions
1 tbsp lime juice
1 cup pineapple juice
1 to 2 tsp sea salt
1⁄2 cup loosely packed cilantro leaves
3 tbsp olive oil
1⁄2 cup finely chopped raw macadamia nuts

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. .


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