Beat the Summer Heat With Our Vegan, Gluten-Free Pineapple-Cucumber Gazpacho

Share some yum!

We recently discovered the most refreshing gazpacho imaginable — made with pineapple and cucumber! You probably have a cucumber or two lounging around your kitchen, especially if you have a garden. Most likely, you’ll have to make a trip to the supermarket to purchase a pineapple and some pineapple juice. The results will be well worth the effort, however. This frothy gazpacho is both sweet and soothing on a hot summer day. Try it tonight!

INGREDIENTS

4 cups chopped pineapple (make sure it’s fresh!)
6 cups chopped cucumber, peeled
1 1/2 cups pineapple juice (make sure no sugar is added)
4 tablespoons chopped jalapeno (optional — we like our gazpacho a bit spicy)
2 green onions, chopped (use every part of them!)
1/2 cup cilantro (or parsley, if you’re not a cilantro lover, like we are)
1/4 teaspoon sea salt

OPTIONAL CROUTON INGREDIENTS

4 slices gluten-free bread, cut into small rectangles
1 tablespoon rosemary
1 tablespoon chopped, fresh thyme
2 cloves garlic or a couple of pinches of garlic powder
sea salt and fresh ground pepper to taste
olive oil for frying

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INSTRUCTIONS

Pour the chopped cucumbers and pineapple chunks into a blender or food processor and pulse for about 30 seconds. Add the remaining ingredients and continue blending until the contents are thoroughly combined. For best results, chill the gazpacho for about half an hour before serving. Then pour it into some colorful bowls and garnish with additional cucumber pieces, cilantro or parsley, and/or bits of chopped jalapenos.

If you want to get really fancy, you can make croutons. Just chop four slices of gluten-free bread into small rectangular shapes and fry them in olive oil with the rosemary, thyme, garlic, sea salt and pepper until they’re brown on the edges and crispy. Drain off the excess olive oil and place them on top of your gazpacho. Yum!

This simple but elegant soup will nourish about four people. It is great as an appetizer, but can also serve as a main dish if the weather is really hot. The heat often suppresses appetite, but you still need sustenance and nutrition! A side of black beans works great as a protein source.

You can cover this gazpacho and freeze it for later. It also keeps well in your refrigerator for 2-3 days. Just uncover the container and pour the contents into another bowl! Isn’t it great to have a lunch or snack that you don’t have to heat up? We just love this gazpacho, and hope you will, as well.

Our new Happy Gluten-Free Vegan cookbook contains 50 of our favorite recipes!

Check it out here, or download it now!:

Other donation amount $ (min $3.99)

Checkout

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Beat the Summer Heat With Our Vegan, Gluten-Free Pineapple-Cucumber Gazpacho
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Beat the Summer Heat With Our Vegan, Gluten-Free Pineapple-Cucumber Gazpacho
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This vegan, gluten-free pineapple-cucumber gazpacho is a stellar way to beat the summer heat. So light, refreshing, and easy to make!
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