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pineapple-cucumber-gazpacho
4.67 from 3 votes

Pineapple Cucumber Gazpacho

Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Servings: 4 servings

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.
Course: Salads
Cuisine: Mexican
Keyword: Pineapple gazpacho, Pineapple recipes, Recipes with cucumber
Author: Silvia Martinez

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.