Pin ItPINEAPPLE GAZPACHO
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| Serves | 10-12 four ounce shots |
| Prep time | 20 minutes |
| Dietary | Gluten Free, Plant-based, Vegetarian |
| Meal type | Appetizer, Soup, Starter |
| Misc | Pre-preparable, Serve Cold |
| By author | Aloha Cooks |
Fresh pineapple is the perfect compliment to chili pepper and lime juice, refreshing and spicy
Ingredients
- 3 cups Fresh Pineapple (Look for baby gourmet pineapples, can also use frozen)
- 1 English cucumber (peeled, can also use a regular cucumber)
- 1/2 Onion (peeled)
- 1 Chili Pepper (remove seeds and membranes or leave for more heat)
- 1 clove Garlic (peeled)
- 1/4 cup Cilantro (leaves and stems loosely packed)
- 1 Lime (fresh squeezed)
- dash Celtic Sea Salt or Himalayan Salt
- dash Fresh Ground Pepper
- GarnishCucumber, diced (reserve a small piece and leave the skin on)
Directions
| Step 1. | |
| Remove pineapple top, rind, and core. Cut into large chunks. Add all ingredients to blender or food processor and mix until smooth. Refrigerate until chilled. | |
| Step 2. | |
| Ladle into small serving dishes or "shot" glasses for food tastings. Garnish by adding a small spoonful of extra virgin olive oil to the middle of each serving then float diced cucumber pieces with the skin on in it. | |
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