Fruit & heat in one fine, chilled soup
We started the week with coconut, why not end it with pineapple? You even could tie the two together with a pina colada; I’d be game for that!
Both the Coconut Crusted Sweet Potato Fries and this Pineapple Gazpacho have an element of the tropics to them, although I’d use them in different situations. The fries are perfect for a gray, gloomy day when you’re hoping for some warmth and sun. Eaten hot, straight from the oven, you’re delivered by their heat and the presence of coconut to a tropical island. The soup will deliver you to that same location, but with its coolness it’s the perfect dish to end a hot day.
This gazpacho is my husband’s favorite chilled soup. (Confession: he’s not a fan of chilled soup.) However, when I served this soup last summer he wanted to know if there were leftovers. He was hoping to snag some for lunch the next day, which is a definite sign of a cooking win. With all of the fruits and veggies incorporated into the recipe, it has a nice weight for a light soup.
This also is a workday friendly dish. It does require a decent amount of chopping of the aforementioned fruits and veggies, but then it just needs to hang out in the fridge for a few hours. Make it the night before or in the morning, and come home to dinner ready and waiting in the refrigerator. Serve it with some good bread or some steamed shrimp, and your dinner is ready!
It’s time to make some Pineapple Gazpacho.