A gazpacho is a soup from southern Spain made of raw vegetables and served cold. Usually, the base is a tomato broth but in this recipe I have used a pineapple as the main ingredient. The combination of the refreshingly cold pineapple taste with the cilantro leaves is absolutely divine.


Chilled Pineapple Gazpacho
Author: Ursula Hienz
Prep time:
Total time:
Serves: 4
  • 1 large pineapple
  • 1 large continental cucumber, washed and cut in chunks
  • 1 tbsp lime juice
  • 1 tsp sea salt
  • 1 green onion, washed and sliced (white part, light green part and a little bit of the green)
  • 1 handful fresh cilantro leaves, washed
  • 1/2 tbsp olive oil
  1. Remove the leafy crown with a sharp knife and cut a thin slice from the base. Slice the skin away from top to bottom, removing any brown ‘eyes’ as you go. Carefully cut the pineapple in half lengthways and then into thick wedges. Remove the tough central core and discard. Chop each wedge into big chunks.
  2. Juice a few chunk of pineapple until you have 1 cup of pineapple juice (or use ready made juice).
  3. In a blender, combine 2/3 of remaining pineapple pieces and cucumber pieces with the pineapple juice, lime juice, salt and green onion and blend until smooth.
  4. Add remaining pineapple and cucumber chunks, cilantro and oil and pulse to achieve a chunky texture.
  5. Chill in fridge for an hour, garnish with cilantro leaves and served chilled.


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