Pineapple Gazpacho
  • 1 fresh pineapple, pealed, cored and quartered or 4 c of precut fresh pineapple chunks
  • ½ c peeled, diced red bell pepper (about ¼")
  • ½ c peeled, seeded and diced cucumber (about ¼")
  • ¼ c finely chopped red onion
  • ¼ - ½ serrano chile, minced (seeded also if you want less heat)
  • 1 tbs chopped cilantro, plus some for garnish
  • Juice of one lime juice
  • ½ tsp sea salt
  1. Purée the pineapple in a blender and strain. (You can use a juicer if you have one!)
  2. Pour juice into a medium bowl.
  3. Stir in red bell pepper, cucumber, red onion, serrano chile, and
  4. chopped cilantro.
  5. Season to taste with fresh lime juice and sea salt.
  6. Cover and chill until very cold, about 2-3 hours.
  7. Ladle into small bowls or glasses.
  8. Garnish with chopped cilantro and serrano, if desired
Recipe by Alicia Wood Lifestyle at