On a hot summer day there’s nothing quite like a chilled bowl of pineapple gazpacho to make you feel refreshed.
When the day’s weather forecast is temps in the 80s and 90s with lots of humidity, I am not apt to want a hot dinner. Focusing on simple, chilled meals I make salads, sandwiches, and soup. Yes, I wrote soup. Although the word soup conjures images of pots simmering on a stove, there are other variations, including those of a refrigerated style.
Summer soups are a good way to incorporate fruit into your dish. I’ve made numerous soups that feature berries and stone fruits. I’ve also made other variations of gazpacho, but this is our favorite to date. The pineapple definitely was the perfect choice as the featured ingredient.
I made this gazpacho with very little heat, so as to please all palates. However, if you prefer more spice, there are many ways to do so. First, include the ribs and seeds of the jalapeno when making the soup. Second, you can use a whole jalapeno instead of half. Third, you can add a few splashes of your favorite hot sauce. If you’re not sure about your fellow diners’ palates, I’d recommend following my recipe and offering hot sauce on the side when serving.
This gazpacho works well as both an appetizer or a side dish. It also can work well as an entrée if you top it with some shrimp and pair it with bread or crackers.
Make a batch before you head to work. Leave it in the refrigerator for the day, and the gazpacho is ready for dinner!
- 2 cups diced pineapple
- 1 cup peeled & diced cucumber, seeds removed
- 3/4 cup diced red pepper
- 1/2 jalapeno, minced, seeds & ribs removed
- 1/4 cup diced red onion
- 2 6-oz. cans pineapple juice
- 1/4 cup orange juice
- 2 Tb. lime juice
- 1 tsp. dried cilantro
- Salt & pepper
- Place pineapple, cucumber, red pepper, jalapeno, and red onion in a large bowl; toss to combine.
- Add juices and cilantro, and stir well.
- Cover and refrigerate for at least 4 hours.
- Season with salt and pepper to taste before serving.