Fresh pineapple and seasonal cucumber make this summer pineapple gazpacho super refreshing. Serve this cold fruit soup as a summer appetizer or side dish.
This summer has been a real scorcher, so any chance to not turn on the store or oven is a welcome one around here. This Cucumber and Pineapple Gazpacho is a cold fruit soup that I love alongside grilled food or even with just some crusty bread for a quick, easy lunch.
What is Gazpacho, Really?
Traditional gazpacho is a cold tomato soup with plenty of fresh herbs and spices, but the definition has expanded to encompass all kinds of cold fruit soups. This Cucumber and Pineapple Gazpacho uses fresh basil, parsley, and jalapeno to bring intense flavor with just a handful of ingredients.
More Fruit Gazpacho Magic: Watermelon Fennel Gazpacho
Making Cucumber & Pineapple Gazpacho
What I love about this recipe (besides it being freaking delicious) is its ease. You only need six ingredients (not counting salt and pepper) to make it. If you have an immersion blender (aka a stick blender), you there is very little cleanup.
To get started, you do want to chop your fruits and veggies up into large pieces. There’s no need to worry about mincing or even dicing, but cutting things up some will help your immersion blender along.
Toss everything right into your serving bowl, then get in there with your stick blender and blend! The final consistency is totally up to you. Gazpachos can range in texture from pretty chunky, like a salsa, to quite smooth. You do you!
Once the blending is done, transfer your bowl to the refrigerator. This soup tastes best chilled, so if you can give it an hour or so in the fridge, please do. If you can’t wait, it’s fine to serve this right away. You can also make it the night before to give it a whole night of flavor-melding action!
If you don’t have an immersion blender, you can make your Cucumber and Pineapple Gazpacho in a food processor or even your regular blender. Just pulse until you reach your desired consistency. You may want to do this in batches, especially in a regular blender.
What to Serve with Cold Fruit Soup
This gazpacho is lovely as a side dish with a grilled meal. You’ll also love it:
- with Baked Tofu and Veggie Skewers
- as a starter with Crispy Avocado Tacos
- alongside a Spaghetti Casserole
- with a hearty Mashed Potato Bowl
It’s a nice, light contrast to any hearty dish. I’d love to hear about how you serve yours!
Summer Pineapple and Cucumber Gazpacho
- 3 cups large pineapple chunks
- 2 cucumbers – cut into big chunks
- 1/2 a vidalia onion – coarsely chopped
- 1 jalapeno – cut into big pieces
- 1/4 cup packed fresh basil leaves
- 1/4 cup packed fresh parsley leaves – plus extra, for garnish
- salt and black pepper – to taste
- Combine all of the ingredients in a large bowl, and use your immersion blender* to blend into a chunky mix**. (See notes below)
- 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.