EspañolThink refreshing. Think Pineapple Cucumber Gazpacho. That's what I always say! I have more of my favorite gazpacho recipes coming soon, but today, I wanted to share this one with you.
I recently made it at a cooking demonstration for a lovely group down in Long Beach, California. A couple of them came to me afterward to tell me they loved it so much that I had to promise I would publish it for them so they could look it up whenever they wanted it. I promised and here it is.
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A refreshing blend of fruit, vegetables, and spice, great for vegetarians, vegans, or omnivores, as well as for all ages, I know you will enjoy it.
If you make this pineapple cucumber gazpacho, be sure to snap a photo and share it with us on social media using the #mamalatinatips hashtag. I’d love to see it and have a chance to share it as well.
Pineapple Cucumber Gazpacho
4-6 portions
Prep time 5 minutes – Start to finish 15 minutes
Ingredients
- 1 cucumber
- 1/2 medium jícama
- 1/2 pineapple
- 2 cups orange juice
- Chili pepper seasoning (like Tajin)
- Queso fresco (optional, especially for vegans)
Utensils
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Process
Peel and finely chop cucumber, jicama, and pineapple.
Mix all fruit and veggies together and add chile pepper seasoning to taste.
Add orange juice. Chill.
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Another way to serve it is by o
Crumble a little bit of queso fresco on top, if you like.
Important notes:
- You can add a little bit of salt, if you like, this will bring out the sweetness of the fruit.
- If you like a little bit of acidity, add some lime or lemon juice.
- If you like it more savory, decrease the pineapple or increase the jícama and cucumber.
- If you like it sweeter, add more pineapple.
Love fruit? Try my watermelon pizza, pineapple pear salad with yogurt dressing or mango salsa. Print this recipe below.
Print Out the Pineapple Cucumber Gazpacho
Pineapple Cucumber Gazpacho
Ingredients
- 1 cucumber
- 1/2 medium jícama
- 1/2 pineapple
- 2 cups orange juice
- Chili pepper seasoning like Tajin
- Queso fresco optional for vegans
Utensils
- Knife
- Cutting board
- Measuring cup
- Salad bowl
- Serving glasses
Instructions
- Peel and finely chop cucumber, jicama, and pineapple.
- Mix all fruit and veggies together and add chile pepper seasoning to taste.
- Add orange juice. Chill.
- Another way to serve it is by omitting the orange juice before chilling. Then dividing the fruit into cups (portions vary depending on the size of the cups), and filling them up with orange juice. This keeps the fruit and vegetables crunchier. The first methods absorbs more of the juice into the fruit and vegetables, so they are softer. Both ways are delicious.
- Crumble a little bit of queso fresco on top, if you like.
Notes
- You can add a little bit of salt, if you like, this will bring out the sweetness of the fruit.
- If you like a little bit of acidity, add some lime or lemon juice.
- If you like it more savory, decrease the pineapple or increase the jícama and cucumber.
- If you like it sweeter, add more pineapple.
Did you make this recipe?
Tag @mamalatina on Instagram and hashtag it #mamalatinatips
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