• Skip to main content
  • Skip to primary sidebar
Simple Vegan Recipes
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Vegan Recipes
  • Get the vegan starter guide!
  • YouTube
  • Podcast
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Simple Vegan Recipes » Vegan Soups and Stews

    Pineapple Cucumber Gazpacho

    Published: Apr 28, 2023 by Becky Striepe · This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases.

    Recipe Print

    Fresh pineapple and seasonal cucumber make this summer pineapple gazpacho super refreshing. Serve this cold fruit soup as a summer appetizer or side dish.

    pineapple gazpacho in a bowl topped with chopped fresh pineapple, cucumber, jalapeno, and cilantro
    Jump to:
    • Ingredients and substitutions
    • How to make pineapple gazpacho
    • Helpful tips
    • Storage directions
    • Frequently asked questions
    • More summer soup recipes
    • 📖 Recipe

    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. It's a perfect meal for when you want something flavorful but can't bear to think of turning on the stove.

    pineapple, cucumber, herbs, onion, and jalapeno in bowls on a wooden table with text labels

    Ingredients and substitutions

    • pineapple - Definitely use fresh pineapple for the best results.
    • cucumber - Cucumber balances out the pineapple's sweetness and makes this gazpacho super refreshing!
    • Vidalia onion - You can use other sweet onions, if needed. I don't recommend an red onion, because that will impact the color of the finished dish.
    • jalapeño - I love how a little heat weaves into this sweet pineapple gazpacho! You can omit or remove the seeds, if you want it milder.
    • fresh basil and parsley - Fresh herbs deepen the flavor and add to this cold soup's refreshing flavor profile.
    • salt and pepper - You may or may not need to add salt and pepper, depending on your personal tastes. Stir this in at the end, after blending.

    How to make pineapple gazpacho

    Combine all of the ingredients, except the salt and pepper, in a large bowl, and use your immersion blender to blend into a chunky mix.

    If you don't have an immersion blender, you can use an upright blender or food processor instead. Just pulse until you reach your desired consistency.

    Season to taste with salt and black pepper.

    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.

    image collage showing the prepped ingredients, the ingredients in a bowl with a stick blender, the blended gazpacho, and a serving suggestion with fruits and veggies on top

    Helpful tips

    • You can use canned (drained) or frozen (thawed) pineapple to make this gazpacho, but fresh will give you the best flavor.
    • If you want less heat, remove the seeds from your jalapeño. You can also reduce the amount of jalapeño or eliminate it, if you're not into spiciness.

    Storage directions

    Leftovers will keep for three to four days in a covered container in the fridge.

    This is a great make-ahead recipe! It actually tastes even better on day two, after the flavors have had a chance to meld.

    Frequently asked questions

    What is gazpacho?

    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 pineapple gazpacho uses fresh basil, parsley, and jalapeño to bring intense flavor with just a handful of ingredients.

    Why is gazpacho served cold?

    This cold fruit soup is meant to be eaten during summer, when you may still be craving soup but want a chilled dish to cool you down.

    More summer soup recipes

    • bowls of Eggplant Tomato Soup on a blue table
      Creamy Eggplant Tomato Soup
    • overhead photo of watermelon gazpacho in a white bowl garnished with watermelon and cucumber
      Watermelon Fennel Gazpacho
    • bowl of Instant Pot split pea soup topped with cashew cream and crushed red pepper and a side of dinner rolls
      Instant Pot Split Pea Soup

    📖 Recipe

    pineapple gazpacho in a bowl topped with chopped fresh pineapple, cucumber, jalapeno, and cilantro

    Pineapple Gazpacho

    Fresh pineapple and seasonal cucumber make this pineapple gazpacho super refreshing. Serve this cold fruit soup as an appetizer or side dish.
    Prevent your screen from going dark
    Print Pin Rate
    Course: Appetizer, Side Dish, Soup
    Cuisine: Vegan
    Keyword: cucumber gazpacho, pineapple gazpacho
    Prep Time: 10 minutes minutes
    Total Time: 10 minutes minutes
    Servings: 4
    Calories: 140kcal
    Author: Becky Striepe

    Ingredients

    • 3 cups large pineapple chunks
    • 2 cucumbers - cut into big chunks
    • ½ a vidalia onion - coarsely chopped
    • 1 jalapeño - cut into big pieces
    • ¼ cup packed fresh basil leaves
    • ¼ cup packed fresh parsley leaves - plus extra, for garnish
    • salt and black pepper - to taste

    Instructions

    • Combine all of the ingredients, except the salt and pepper, in a large bowl, and use your immersion blender to blend into a chunky mix. If you don't have an immersion blender, you can use an upright blender or food processor instead. Just pulse until you reach your desired consistency. Season to taste with salt and black pepper.
    • 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.

    Equipment

    • Immersion Blender or upright blender or food processor

    Notes

    I definitely recommend using fresh pineapple for the best flavor.

    Nutrition

    Nutrition Facts
    Pineapple Gazpacho
    Amount per Serving
    Calories
    140
    % Daily Value*
    Fat
     
    1
    g
    2
    %
    Saturated Fat
     
    0.04
    g
    0
    %
    Polyunsaturated Fat
     
    0.1
    g
    Monounsaturated Fat
     
    0.04
    g
    Sodium
     
    10
    mg
    0
    %
    Potassium
     
    498
    mg
    14
    %
    Carbohydrates
     
    34
    g
    11
    %
    Fiber
     
    4
    g
    16
    %
    Sugar
     
    30
    g
    33
    %
    Protein
     
    2
    g
    4
    %
    Vitamin A
     
    594
    IU
    12
    %
    Vitamin C
     
    29
    mg
    35
    %
    Calcium
     
    65
    mg
    7
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe? Share your photo!Mention @GlueAndGlitter on Instagram or Twitter!

    About Becky Striepe

    Headshot of Becky Striepe in front of a teal wall

    Hi there! I'm Becky Striepe (rhymes with sleepy), and I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here.

    Learn more about me >>>

    Reader Interactions

    Got a question? Tried this recipe? Leave a reply! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    About Me

    photo of Becky Striepe
    Hi! My name is Becky Striepe (rhymes with “sleepy”). I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here. → READ MORE

    Footer

    ^ back to top

    As Seen On: Buzzfeed, How Stuff Works, Parade Magazine, Follow Your Kind Podcast, Peta, Curiously Veg Radio, Shape Magazine

    About

    • About Becky Striepe
    • Privacy Policy
    • About the Ads
    • Video Blogging FAQ

    Newsletter

    • Sign Up! for emails and updates

    Trending now

    • glass jar of soy yogurt on a blue table with the Instant Pot in the background
    • photo of vegan spinach artichoke dip in the baking pan. A hand is dipping a cracker into the pan.
    • overhead photo of air fryer tofu in a blue bowl with green onions sprinkled on top

    Copyright Notice

    All content Copyright © Glue & Glitter/Cattington Inc. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. You may post a short excerpt and/or one photo, as long as you provide clear credit and a link back to the original recipe or tutorial post at glueandglitter.com. Please do not repost recipes in full without my express permission.

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Glue & Glitter