Cool Summer Pineapple-Cucumber Gazpacho – Vegan Recipe

This is a recipe by Chef Alicia Ojeda. Alicia is a classically trained chef and an instructor at the Natural Epicurean of Culinary Arts in Houston, Tx. She is also a vegan and fruitarian.

I saw the picture of this plate the other day and it immediately caught my attention. I have to admit I have not tried this yet, but I can guarantee you that it will be on my July 4th table. Doesn’t this look delicious for a hot summer day?

A gazpacho is a cold soup of Spanish origin made with mostly raw ingredients. Spanish cookbooks actually classify gazpacho as a salad. However you classify it, a gazpacho can be a fresh and refreshing addition to your summer table. 

This an easy recipe to make cold raw fruit soup.  

4 cups English cucumber – diced small
1 ripe medium size pineapple
– 1/2 of pineapple diced small
– 1/2 of pineapple juiced for soup base
1 small jalapeno pepper, seeded and diced, optional
1 scallion (Green Onion), finely minced
1 teaspoon lime zest, finely minced
Juice of a 1/2 lime
1 handful cilantro leaves coarsely chopped, plus additional for garnish
2 tablespoon minced sweet red bell pepper for garnish

In a blender, combine 1/2 of the cucumber, 1/2 of the diced pineapple, the pineapple juice, jalapeno pepper, green onion, and lime zest and lime juice. Blend until smooth.

Pour into a bowl.

Add the remaining pineapple and cucumber, and cilantro. Gazpacho should be slightly chunky.

Serve chilled. Stores in refrigerator in an airtight container for up to 3 days.

Divide among serving bowls. Garnish with cilantro and minced sweet red bell pepper.

Feel free to change the recipe to suit your taste. If you cannot find English Cucucmbers I would substitute Persian Cukes. If you do not have a juicer you can buy some pineapple juice. No recipe is carved in stone.

Thanks for the Inspiration Chef Alicia Ojeda!