Homemade Pineapple Cucumber Gazpacho

Summer is a time for keeping your oven off and serving up something cool for lunch and dinner instead, this recipe for gazpacho is the perfect seasonal meal solution.

The cucumbers really give the soup a nice, refreshing taste. And nothing beats the sweetness of a good ripe pineapple!

Creates: 6-8 cups

Prepping time: 20 minutes

Ingredients:

- 1 large ripe pineapple – peeled, cored and chopped

- 4 small organic cucumbers – peeled and chopped

- 1 cup pineapple juice – preferably freshly made

- 1/2 jalapeno – seeded and diced

- 1-tablespoon limejuice

- 1-2 teaspoons sea salt – to taste

-1 green onion – chopped

- 1 handful organic cilantro leaves, plus more for garnish

- 3 tablespoons organic extra virgin olive oil

- Dash of fleur de sel with wild herbs

Preparation:

- In a food processor, combine 3 cups of each the pineapple and cucumber together with the pineapple juice, jalapeno, lime juice, salt and green onion, blend until smooth. - Add the remaining pineapple and cucumber, cilantro and 1/2 of the olive oil. Pulse a few times to achieve a chunky texture. Chill in the refrigerator. - Serve garnished with the remaining cilantro, olive oil and fleur de sel.

Bon Appétit!

Love, xoxo

Tara