Pineapple Gazpacho 4.000

Linda Davidson/The Washington Post

Jun 2, 2010

This is a lovely, pale yellow, no-cook soup with a kick of heat and a colorful garnish.

Make Ahead: The gazpacho needs to be refrigerated for at least 2 hours and no more than 24 hours. The flavor will improve with a day's refrigeration.

Servings: 4 appetizer servings
  • For the gazpacho
  • 1 ripe pineapple (about 4 pounds), peeled, cored and cut into chunks (about 4 1/2 cups)
  • About 1/2 medium yellow bell pepper (without seeds), chopped (1/2 cup)
  • 1/3 medium red onion, chopped (1/3 cup)
  • 2 1/2- to 3-inch length of peeled seedless (English) cucumber, chopped (1/4 cup)
  • 2 teaspoons unseasoned rice wine vinegar, plus more as needed
  • 1/2 teaspoon hot pepper sauce, such as Crystal brand
  • 1/4 teaspoon kosher salt, plus more as needed
  • 1/8 teaspoon ground white pepper, plus more as needed
  • 1 teaspoon light brown sugar (optional)
  • For the pepper garnish
  • About 1/4 medium red bell pepper seeded and finely chopped (1/4 cup)
  • About 1/4 medium green bell pepper (without seeds), finely chopped (1/4 cup)
  • 2-inch length of peeled seedless (English) cucumber, finely chopped (1/4 cup)
  • 1 medium jalapeño pepper, stemmed, seeded and finely chopped
  • Leaves from 2 stems cilantro, finely chopped (1 tablespoon; optional)
  • For assembly
  • 1/4 cup pineapple juice, preferably fresh, or as needed (may substitute water)


For the gazpacho: Process the pineapple in the bowl of a food processor until smooth; transfer to a large nonreactive bowl, preferably glass or stainless steel. Taste; if the fruit puree is not very sweet, you might want to add the optional brown sugar in the next step.

Using the same food processor bowl, add the yellow bell pepper, red onion, cucumber, vinegar, hot pepper sauce, salt, white pepper and brown sugar, if using, then add about one-quarter of the pureed pineapple. Puree until smooth, then add the mixture to the remaining pineapple puree in the nonreactive bowl and stir to combine. Cover and refrigerate for 2 to 24 hours.

For the garnish: Combine the red and green bell peppers, cucumber, jalapeño pepper and cilantro, if using, in a medium bowl; mix well.

To assemble: Stir the pineapple juice, 1 tablespoon at a time, into the pureed gazpacho to reach the desired consistency. Taste, and adjust the seasoning as needed.

Divide among individual bowls; top each portion with the pepper garnish. Serve immediately.

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Recipe Source

Adapted from "Edible: A Celebration of Local Foods," by Tracey Rider and Carole Topalian (Wiley, 2010).

Tested by Bonnie S. Benwick.

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