Cucumber Gazpacho
This gazpacho hits all the right notes - cool, light, and incredibly refreshing. The cucumber and pineapple offer a delightful summery taste that's perfect for beating the heat.
Servings: 4 cups
Calories: 70Kcal
Ingredients
- ½ fresh pineapple
- 1 English cucumber unpeeled for color
- 1 tablespoon lime roughly juice of ½ lime
- ½ jalapeno
- 1 Scallion, chopped green part reserve some for garnish
- Salt and pepper optional
Instructions
In a food processor (if you like coarse chopped), or a blender (a finer texture) add the following:
- cut up pineapple
- 1 English cucumber, unpeeled (I took out most seeds but you don't need to)
- Juice of ½ lime
- The chopped green part of 1 scallion (save some for garnish)
- ½ chopped jalapeño
- Salt and pepper to taste (go easy - you can always add more!)
- Pulse until you get the texture you like. I personally like finer but, with this recipe, courser is awesome too!
Notes
A great way to use up all your garden cucumbers!
Storage
Stores well in the refrigerator for up to 4 days. I do not recommend freezing since it would change the texture.
Stores well in the refrigerator for up to 4 days. I do not recommend freezing since it would change the texture.
Nutrition (I am not a nutritionist. These are estimates only)
Serving: 1cup | Calories: 70Kcal | Carbohydrates: 18g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 3mg | Potassium: 248mg | Fiber: 2g | Sugar: 13g | Vitamin A: 194IU | Vitamin C: 59mg | Calcium: 30mg | Iron: 1mg