I used to hate cucumbers. This recipe changed my mind!
I am not really sure why I made this gazpacho the first time. Maybe it was the draw of a cold soup without a tomato broth. I am really not a fan of drinking tomato juice – always seems kinda off tasting to me. Anyways, I was thrilled to find a gazpacho with pineapple juice as a base instead. This is great to make if pineapples just happen to be on sale where you are, but if they aren’t you can cheat by using bottled pineapple juice instead. It works just fine.
The trick is to use small diced veggies so you can get some of everything in each bite. It gives a full flavor of the soup if you get a little bit of everything. Speaking of full flavor, letting it chill for at least two hours is a must to develop the flavors. I honestly make it a day or two ahead of time, let it marinate in the fridge and the flavor is cool, fresh and summery.
While on the topic of fun summery things – I love weddings!!! My brother tied the knot this past weekend in a beautiful canyon surrounded by oak trees. They literally tied the knot by tying two of their Converse shoes together. Obviously huge Converse people it was adorable and so perfectly them! They had the reception at a gorgeous restaurant overlooking most of Orange County, the view was incredible! The celebratory dancing and partying lasted the whole day and it was seriously the funnest wedding I have ever been to. Congratulations to both of them and so excited to gain an awesome sister in law!!
On the awesome food side of the world, there are only five more days until our county fair opens! Woo hoo! Every year they try to up themselves in the things they will dare to fry. We have seen fried butter, slim fast bars, kool-aid, and even frogs legs . Sometimes they go all out on items that aren’t fried but still overly decadent like Krispy Kreme burgers or turkey legs completely wrapped in bacon. I am intrigued to see what this year’s new snack might be. It won’t be healthy, that I know.
I actually spend a ton of time at the fair every year, and I like to pace myself with tasting different food and seeing all the sights. Since it’s hot and there is so much to see and experience, I’ll take my time and see something different, that way I can ultimately try everything.
So yeah, cucumber… I used to despise the taste but since then I have really tried to acquaint myself to flavors I wasn’t a fan of necessarily. I actually really like cucumber now, mostly when it’s dipped in something, mixed in something or topped with something. I thought I should show off a few awesome recipes that really helped teach myself the joys of cucumber love like this awesome gazpacho!
- 1 slightly underripe pineapple (or 2 cups bottled pineapple juice)
- 1/2 cup red bell pepper, diced
- 1/2 cup cucumber, peeled and diced
- 1/4 cup red onion, diced
- 1/2 serrano chile, minced
- 1 tablespoon chopped cilantro, plus some leaves for garnish
- 2 tablespoons fresh lime juice
- About 1/2 teaspoon sea salt
- Juice pineapple in a juicer, or peel and core the fruit, then purée in a blender and strain. Pour juice into a medium bowl.
- Stir in red bell pepper, cucumber, red onion, serrano chile, and chopped cilantro. Season to taste with fresh lime juice and sea salt.
- Cover and chill until very cold, about 2 hours or overnight. Serve garnished with cilantro leaves.