Fresh pineapple and seasonal cucumber make this summer pineapple gazpacho super refreshing.
Dave’s been in a grilling mood lately, and I’ve been spoiled by not having to turn on the oven. I wanted something fresh but not salad-like to go alongside my grilled potatoes and okra the other night and remembered that I’d been wanting to try making a cold summer soup. It was perfect!
Summer Pineapple and Cucumber Gazpacho
- 1 pineapple, in chunks
- 2 cucumbers
- 1/2 vidalia onion
- 1 handful fresh cilantro
- 1 banana pepper (Use more or less depending on how much heat you like!)
- salt and pepper, to taste
- Dump everything into your food processor and blend until you get your desired consistency. Mine is blended pretty smoothly, but I know some folks like their gazpacho chunkier. You could even blend just a portion of the ingredients and dice everything else up finely. It’s really a matter of taste!
- Chill the soup until you’re ready to serve. It’s fine to serve right away but even more delicious if you let it chill for a few hours or even overnight!