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 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.
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.
- 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.
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
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.
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
- 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
- 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.
- Immersion Blender or upright blender or food processor