View Full Version : Pineapple-Cucumber Gazpacho
12-06-2005, 03:58 AM
This soup is great if you need a change. This will break the cycle of recipes that taste alike. I added some cayenne to set mine on fire.
Since this recipe is published on the internet, I can give it out.
4 cups chopped pineapple
4 cups peeled, chopped cucumber
3 tablespoons minced jalapeĆ±o
3 tablespoons thinly sliced scallions, mostly white part
1 tablespoon lime juice
1 cup fresh pineapple juice
1 to 2 teaspoons sea salt
1⁄2 cup loosely packed cilantro leaves
3 tablespoons avocado oil or extra-virgin olive oil
1⁄2 cup finely chopped raw macadamia nuts
In a blender, process 3 cups each of pineapple and cucumber, 2 tablespoons jalapeĆ±o, 2 tablespoons scallion, lime juice, pineapple juice, and salt at high speed until smooth. Taste and correct seasoning (because the sweetness of pineapples varies), and add jalapeĆ±o and salt to taste.
Add the remaining pineapple and cucumber, the cilantro, and 1 1⁄2 tablespoons of avocado oil. Pulse the blender quickly a few timesĀthe gazpacho should remain chunky. (Depending on the size of the blender jar, this may have to be done in two batches.) Stir in the macadamia nuts. Divide the gazpacho among serving bowls, drizzle with remaining avocado oil, and sprinkle with remaining jalapeĆ±o and scallions.
12-06-2005, 07:52 AM
wow, that looks so good and refreshing.
I think that's right up my alley since I love cucumbers and pinapples,
and some heat.
thanks for sharing!
12-06-2005, 02:41 PM
I just had another bowl of this soup. It taste much better after it sits overnight in the fridge. It allowed the flavors to mingle.
12-06-2005, 09:59 PM
Working on a modified version of this soup to make it more veggie like and less sweet. I will post it when I have completed it.
12-07-2005, 02:16 AM
I have decided to leave this recipe as is. Well, accept for maybe adding a few more finely diced jalapenos and some cayenne.
I would say though, if you have to error, then add a little more cucumber than pineapple. It is a sweet soup, but after playing around with it, I just decided it was best the first way I made it.
12-14-2005, 05:10 AM
Pictured below is a nice refreshing chilled glass of Pineapple Cucumber Gazpacho. I garnished it with a habanera pepper cap including the stem and a fresh cilantro sprig. This particular recipe included 3 jalapenos and 2 habanera diced fine with ground cayenne pepper added (90,000 hotness level). I should rename it Spicy Pineapple Cucumber Gazpacho because it is spicy. This is without a doubt, the best batch I have made so far.
12-25-2005, 08:22 AM
I am curious if anyone tried this. I really like it and I would like some feedback from other members.
I just had some fresh made pineapple-cucumber gazpacho. I couldn't even wait for it to be chilled, I just ate it at room temperature. I put the half that I didn't eat in the fridge to chill though. This is my favorite gazpacho recipe. I tried a more traditional tomato gazpacho and it just didn't seem as good as the others. When it comes to tomatoes, I prefer them in my traditional cold tomato soup.
12-27-2005, 03:48 PM
I am working on a new gazpacho recipe. I feel I may be onto something here folks. I will let you know when it is complete.
01-28-2006, 04:28 PM
Just wanted to share with everyone that I was out of macadamia nuts and I tried brazil nuts. It was a successful substitution. However, it really does need to chill for at least an hour. It allows the flavors to mingle. This soup is just one of those soups that just taste best when it is cold.
I must have got a real strong batch of habaneros or something, because I put my usual 2 habaneros in with seeds and this soup is on fire. My mouth is burning a little now. I am just starting to get the feeling back.
01-28-2006, 05:01 PM
Samuel, I'm off to try. I have a pineapple just waiting to be cut into. I'll let you know how it comes out.
You may have to re-think your stance on not doing a recipe book, as it sounds like you are .................
"King of the Gazpacho" LOL.... :cool:
01-28-2006, 05:20 PM
I hope you get this message before you get started, but it takes 2 good size pineapples. In my case, because I was using small organic pineapples (only 2 1/3 pounds a piece), I had to use 4 pineapples.
I also wanted to add, you only start with 2 teaspoons of Celtic Sea Salt. You will more than likely have to add more, as I usually do. I also grind up a little black pepper in it as well. I just don't like to give recipes with tons of different ingredients. I prefer to give the basic recipe and then just let people make their own alterations. I realize some people are not so experimental and prefer just for someone to give them the recipe.
01-28-2006, 06:17 PM
Folks, This is sooooo good !!!! I have NEVER been able to eat any Raw soup yet until now. YUM !!!
Samuel, I also like to add extra spices, so I added more jalepenos, & some cayenne. I had 1 large pinepple (cannot get organic here) & 2 lg cukes & it was pefect.
I think what made the soup was the way the cilantro & pineapple collided into a "sensation for the pallette". LOL sounding like a food critic... :p
I will be trying your tangerine -cuke gazpacho next. I cannot believe how much I love it & I have a batch in the fridge chillin for tomorrow.
Like My Husband said...Wow-cold soup??? He loved it too.
Thanks for the info & the Challenge !!! Photo enclosed...
01-28-2006, 06:26 PM
Samuel, You are so right-what a treat & a totally different flavor! YUM !!!
Folks, If you haven't tried, this is the one to try.
I have Never been able to eat Raw soup-& have tried quite a few times. This is different. It is so good ! :p
I also added cayenne & extra jalepenos. I used 1 large pineapple-(cannot get any organic here) & 2 large cukes & it came out perfect.
I'm trying the tangerine/cuke gazpacho next. You've go me "hooked on Gazpacho. Thanks for sharing this recipe.
Ps. I can't wait to have the chilled batch tomorrow
01-28-2006, 06:32 PM
I forgot to mention that I made my gazpacho in the food processor - worked great. I could tell my blender was not going to make it. I need a vitamix...that is my next investment...
01-28-2006, 06:39 PM
lanasq (Lana), the picture of your Pineapple-Cucumber Gazpacho looks great. I like the the idea of the spring onion for garnish. It will give a great aroma. I will use the green onion for garnish next time as well. I will still garnish with a habanero (true sign of manhood).
Do you ever buy habaneros? are you afraid to feel the fire?
Oh, I wanted to add that this recipe is best made in a food processor and not in a blender or a Vita-Mix. The food processor allows for the soup to have some texture. You are making a soup, not a puree.
01-28-2006, 07:02 PM
You totally read my mind. I'm out shopping for Haberneros tomorrow. I am really craving the "fire". I don't know if it is detox or I just like the flavor. I live in a very cold area (although it has been very mild lately) & maybe "thermogenics" has something to do w/it. I did pour hot chinese mustard on everything during my SAD days though... :eek:
Thanks for the kind words...
01-28-2006, 07:40 PM
Samuel, Seems you order online quite a bit. do you get your peppers online? Just curious, Saw some dehydrated haberneros/& other peppers spice on Juliano's site.
Where do you get your great produce online?
Also, I saw he carries Truffle oil which sounds mighty tempting. I asked whether it was US or France ( do to the pigs being shocked) & I will let you know of their reply.
01-28-2006, 07:46 PM
lanasq (Lana), I am lucky in the fact that I can buy habaneros locally at a grocery store. They are not from the health food store, but at least I can buy them. You can order the habaneros from Melissa's Produce though and they will ship them to you.
01-28-2006, 07:53 PM
Samuel, thanks for the info, I order nuts, etc from Glasers but have been looking for an online place to get some organic peppers & things my local grocer doesn't carry. I live in the woods you see.... :rolleyes:
01-29-2006, 05:44 AM
If you need the organic chile peppers I call for in my recipes, you can buy them from Diamond Organics (http://www.diamondorganics.com) and have them shipped to you. I have attached a screen shot from their website to show you the organic chile peppers that they offer.
I don't know if anyone remembers, but recently I created a thread explaining the difference between "Chili" and "Chile". If you will notice, Diamond Organics actually refers to their peppers as "Chili Peppers" and this is incorrect. It should actually be listed as "Chile Peppers".
I would also like to mention that Diamond Organics carries organic anaheim peppers. These are the green chile peppers that Alissa calls for in her "Chile Rellenos" on page 418 of her LIVING ON LIVE FOOD (http://www.alissacohen.com/books.html) <= click here to purchase her book.
01-29-2006, 06:02 AM
Samuel, thanks for the info...I can get most basics organic-but any garnishes/peppers/etc-I have to order. I believe the "Spice & fire" make the dining experience complete. Since starting Raw-I have focused on dining/(at home)-not just wolfing down "whatever."
This is still so new to me-but I am very gutsy in trying new things-so I will try some other gazpacho recipes & keep everyone posted.
I have had such a rough time trying to eat soups that are supposed to be served "HOT" -Raw- I think gazpachos is the true way to go-as I really like this recipe. In fact, I can see that the "pineapple cuke gazpacho" would be great for traveling w/all the temptations on the road. Also great for serving to non-raw guests.
01-30-2006, 08:50 PM
I made this tonight and it is very good. I only had a few bites and can't wait to really eat it with my dinner!
If you haven't tried this, give it a try, it is very good and the little spice to it hits the spot!
01-30-2006, 08:57 PM
I too am a gazpatcho lover and have tried my own versions of traditional gazpatcho and also a "green" gazpatcho, mad with spinach and basil. I will try yours eventuually, I just have to wait for the craving for pineapple to strike me and then I will be off to the store for the ingredients for your pineapple gazpatcho.
01-30-2006, 09:09 PM
Hi everyone, I will run out to the store tommorrow to get the ingredents for the Gazpacho, sounds good! Tonight for supper I made a Gazpacho out of the Kim chi I made 3 days ago(Alish's recipe). It was very soggy and I was tried of it. I placed it in a blender, added cherry tomatoes, sun dried tomatoes, liquid amino's, apple cider vinger. It was very refreshing and good.
01-30-2006, 10:44 PM
I am very glad that I have opened everyone's mind to new things.
I hope you will try my more risky recipes like Tangerine-Cucumber Gazpacho. The title may seem out of place, but don't let that fool you. I make the recipe with Clemontines (sweet tangerines).
01-31-2006, 03:23 AM
Samuel, The tangerine/cuke gazpacho is next on the list. :o
02-01-2006, 04:25 AM
.... something light and refreshing! Something to perk you up or pick you up whichever way you want.... this Pineapple Cucumber Gazpacho is a MUST TRY!! I did it just earlier and oh oh oh its lovingly refreshing!! I love the smell of pineapple and the lime juice mmmmm truly a delightful experience!! yes orgasmic is the word I wanted to use actually!! :p
Thank you Samuel for sharing. and oh I must add I did mine without cilantro and scallion for I did not have any and it still turned out great!! Lovely!! ;)
02-07-2006, 08:43 PM
This made so much. That I have had alot left over. Do you think it would freeze well?
02-07-2006, 09:25 PM
vegggeeemom, I don't see how any one could have some of that soup left over. That is the best soup I ever tasted.
You can freeze it if you like though. Just remember the Vitamin E in the macadamia nuts will be destroyed, but other than that, most of the nutrience should prevail.
02-07-2006, 10:19 PM
Sounds and looks good, what about eating it warm, would you leave it out a room temperature.?
02-07-2006, 11:10 PM
Aasyah, I prefer it chilled, but you can eat it at room temperature.
02-07-2006, 11:37 PM
ymmm is all I can say, made the soup tonight for supper. My husband loved it. It was sooooo amazing easy and refreshing. A new great experience, made my taste buds sing!
02-08-2006, 10:04 AM
LOL...I think the only reason that I have any leftover is because everyone was not feeling too good when I made it.
Dh didn't like it. But, I love it.
Thanks for the tip about losing the vitamins if I freeze it.
I think I'll hurry up and eat it! :)
02-21-2006, 05:34 AM
That looks really great. I've been craving soup lately.
02-21-2006, 03:50 PM
I was just going to try this very soup today bought all the ingrdients. I found the recipe in the Raw Food Real World book. It also has a watermelon soup recipe that I plan to try next. Glad to see everyone agress that it is wonderful. I can't wait to make it!!!
02-22-2006, 03:52 PM
I just made this and it barely left the blender!! :D This is damn good!!! Very refreshing and just the right amount of kick. Thank you for posting SW!
02-22-2006, 04:13 PM
I am going to make a batch tonight..It is awesome!!!!!!!! :p
12-04-2006, 09:24 PM
movin' this on up for damomma94! :D
12-22-2008, 08:36 PM
This is really good. I used cashews instead of macadamias. I didn't let it chill for an hour or overnight yet. I didn't make the whole amount--just one pineapple's worth--but next time I will (then some might make it until the next day=)
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