Sweet-tart pineapple adds a nice balance to a classic gazpacho. A garnish of macadamia nuts lends body and richness to this fresh, cooling soup.

Pineapple Cucumber Gazpacho

Ingredients

3 cups chopped pineapple
3 cups chopped seeded and peeled cucumber
1 1/2 cups pineapple juice
3 tablespoons extra-virgin olive oil
1 tablespoon lime juice
1 jalapeño, halved and seeded
1/2 teaspoon salt
1/2 cup thinly sliced green onions (white parts only)
2 tablespoons finely chopped macadamia nuts
2 tablespoons finely chopped cilantro

Preparation

Put pineapple, cucumber, pineapple juice, oil, lime juice, jalapeño and salt into a blender and purée until smooth. Add green onions and purée just until combined. Transfer soup to a bowl, cover with plastic wrap and chill for at least 2 hours. Ladle soup into bowls and garnish with macadamia nuts and cilantro.

Serves 4 to 6.

*Recipe and image courtesy of Whole Foods Market.*