Pineapple Cucumber Gazpacho

By zboni

Ingredients

• 4 cups chopped fresh pineapple, divided
• 4 cups chopped and seeded cucumber, divided
• 3 tablespoons minced jalapeño
• 1 tablespoon fresh lime juice
• 1 cup fresh pineapple juice
• 1/2 teaspoon sea salt
• 1/2 cup chopped fresh cilantro
• 3 tablespoons extra virgin olive oil or avocado oil
• 3 tablespoons thinly sliced scallions, mostly white
• part
• 1 ⁄2 cup finely chopped raw macadamia nuts
• (optional)

Preparation

Step 1

In a blender or food processor, puree 3 cups pineapple, 3 cups cucumber and half the scallions with the 2 tablespoons
jalapeño, lime juice, pineapple juice, salt, cilantro and olive oil until smooth.
Add the remaining pineapple, cucumber and green onion and pulse on and off to blend the mixture but not completely puree it. Stir in macadamia nuts, if desired. Chill thoroughly. Taste and adjust seasoning. Serve garnished with remaining scallions and jalapeño.