Pineapple - cucumber gazpacho
Definitely a taste of summer, and no cooking required. If hot and spicy food is not a problem, add a couple of finely chopped fresh chillies to the mixture before blending.
Ingredients
- ½ large fresh pineapple, peeled, prepared, chopped
- 150 ml vegetable stock (or unsweetened pineapple juice)
- 1 large cucumber, peeled, deseeded, chopped
- 1 white onion, peeled, chopped
- 1 garlic clove, finely chopped
- small handful of flat-leave parsley or coriander leaves
- spritz of lime or lemon juice
- 3 tbsp extra-virgin olive oil
- salt, white pepper
Method
- Combine all ingredients, blend to a smooth consistency, pass through a fine-meshed sieve, season to taste. Serve chilled.