I love, love, love gazpacho. I especially love Watermelon Tomato Gazpacho & Pineapple Cucumber Gazpacho. It is way to hot to use my stove in the summer so I find myself making these for dinner quite a bit. Yummy.
Pineapple Cucumber Gazpacho Inspired by VeganJoy
1 pineapple, skinned, cored, and roughly chopped
2 cucumbers, chopped
1 jalapeno, chopped, seeds removed
5 green onions, white parts only (reserve the green stalks for garnish)
juice of two limes
1 cup water
1 teaspoon sea salt
½ cup packed cilantro leaves, roughly chopped
cilantro for garnish
reserved chopped green onions, for garnish
handful of chopped, raw macadamia nuts, for garnish
In a food processor, process half of the pineapple, half of the cucumber, jalapeno, green onion, lime juice, and water until smooth. Taste, and and more lime, jalapeno, or salt if you would like. Add remaining pineapple, cucumber, and cilantro, to the food processor and pulse a few time; the soup will be quite chunky.
Chill for a few hours and garnish with cilantro and macadamia nuts.
Watermelon Tomato Gazpacho
3 cups watermelon chunks, seeded and pureed in a blender
1 cup seeded watermelon, coarsely chopped
2 medium tomatoes, peeled, seeded, and chopped
1/2 English cucumber, peeled, seeded, and chopped
1/2 cup red or green bell pepper, seeded and chopped
2 tablespoons lime juice
1 small handful cilantro leaves
1 teaspoon chopped fresh ginger
1/2 small jalapeno, seeded and chopped
1 scallion (white and 1-inch of green), chopped
1 teaspoon sea salt, or to taste
Black pepper, to taste
In a large glass bowl, combine the watermelon puree, chunks, tomatoes, cucumber, bell pepper, lime juice, cilantro, ginger, jalapeno, scallion, and salt. Stir well, add pepper and more salt, if you like. Serve chilled.