of Pure Food and Wine
4 to 6
4 cups chopped pineapple
4 cups peeled, chopped cucumber
3 tablespoons minced jalapeño
3 tablespoons thinly sliced scallions, mostly white
1 tablespoon lime juice
1 cup fresh pineapple juice
1 to 2 teaspoons sea salt
1⁄2 cup loosely packed cilantro leaves
3 tablespoons avocado oil or extra-virgin olive
1⁄2 cup finely chopped raw macadamia nuts
In a blender, process 3 cups each of pineapple and
cucumber, 2 tablespoons jalapeño, 2 tablespoons
scallion, lime juice, pineapple juice, and salt at
high speed until smooth. Taste and correct seasoning
(because the sweetness of pineapples varies), and add
and salt to taste.
Add the remaining pineapple and cucumber, the
cilantro, and 1 1⁄2 tablespoons
of avocado oil. Pulse the blender quickly a few
times—the gazpacho should remain chunky.
(Depending on the size of the blender jar, this may
have to be done in two batches.) Stir in the macadamia
nuts. Divide the gazpacho among serving bowls, drizzle
with remaining avocado oil, and sprinkle with
remaining jalapeño and scallions.
Photograph by Richard Pierce.