Pineapple Gazpacho

4 Servings (1 serving = roughly 100-200 calories)


1 fresh pineapple, pealed, cored and quartered or 4 c of precut fresh pineapple chunks
½ c peeled, diced red bell pepper (about ¼”)
½ c peeled, seeded and diced cucumber (about ¼”)
¼ c finely chopped red onion
¼ – ½ serrano chili, minced (seeded also if you want less heat)
1 tbs chopped cilantro, plus some for garnish
Juice of one lime juice
½ tsp sea salt


1. Purée the pineapple in a blender and strain. (You can use a juicer if you have one, and you can leave the pulp if you prefer more texture in your final soup!)

2. Pour juice into a medium bowl.

3. Stir in red bell pepper, cucumber, red onion, serrano chili, and chopped cilantro.

4. Season to taste with fresh lime juice and sea salt.

5. Cover and chill until very cold, about 2-3 hours.

6. Ladle into small bowls or glasses. Garnish with chopped cilantro and serrano, if desired.

(Original recipe found here:

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October 30, 2022 2:32 pm

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