This is such a simple raw gazpacho soup yet a chock-full-of-flavor version that comes very close to the authentic Spanish recipe. It’s a delicious cold soup I love to serve in the warmer months. It’s quick, fun to enjoy, and cool on a hot summer day.
A Twist on the Classic Tomato Gazpacho
As the summer sun climbs higher, there’s no better way to cool down than with a bowl of chilled gazpacho. This traditional Spanish soup is typically tomato-based, but today, I want to introduce you to a delightful twist: Gazpacho made with pineapple juice. This version combines the tangy zest of pineapple with the robust flavors of traditional ingredients, offering a perfect balance of sweetness and zest.
Gazpacho is a raw soup, which means this dish is just bursting with live vitamins and minerals.
Why Pineapple?
Pineapple isn’t just a sweet treat. It’s packed with vitamins, enzymes, and antioxidants that can boost your immune system, aid digestion, and even help reduce inflammation. In this gazpacho, pineapple juice adds a natural sweetness that contrasts beautifully with the savory tomato juice and the sharpness of the onion and pepper.
This makes the soup more palatable to some; however, if you’re a purist or simply not a fan of pineapple, you can absolutely leave it out. The beauty of gazpacho is its versatility. The basic recipe without pineapple will still be deliciously refreshing and healthy.
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Health Benefits of Tomatoes
The star of traditional gazpacho is undoubtedly the tomato juice, and for good reason. Tomatoes are a nutritional powerhouse. They are a fantastic source of vitamins C and K, potassium, folate, and lycopene, an antioxidant with a wealth of health benefits. Lycopene has been linked to reduced risks of heart disease and cancer. It’s also great for skin health—perfect for repairing and rejuvenating after a day in the sun.
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For variety, you can make gazpacho in various ways, using different fruits and veggies like apples, celery, peppers, corn, pineapple, and melon. Then add fresh herbs like cilantro, mint, or basil.
We chose to use a tomato base, but you can jazz it up the way you wish. I like to top mine with fresh avocado and corn for extra omegas and sweet crunch. Maybe even some broccoli sprouts would be a nice addition to this raw vegan gazpacho. Don’t be afraid to get creative and find the perfect combinations for your style of recipe.
Serve with a sliver of lime and some raw flaxseed chips for a delicious and refreshing summertime meal.
Keep these refreshing recipes in mind:
- Avocado, Papaya Gazpacho
- Cold Cucumber Soup
- Caprese Salad with Blackberry & Watermelon
- Cucumber Tomato Salad
- Green Berry Smoothie
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Serving Suggestions
Serve your Pineapple Gazpacho in chilled bowls, perhaps garnished with a sprig of fresh mint or basil for an extra touch of freshness. It pairs wonderfully with a crusty piece of whole-grain bread or a light salad, making it a perfect meal for those hot summer days when you want something simple, refreshing, and nourishing.
Whether you stick with the classic recipe or try this fruity twist, gazpacho offers a delicious way to stay cool and keep healthy. Enjoy the flavors of summer in every spoonful!
I’d love to hear your feedback in the comments below for this Gazpacho! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!
Gazpacho
Equipment
Ingredients
- 3 cups veggie juice or tomato juice
- or 1 1/2 cups pineapple juice + 1 1/2 cup veggie or tomato juice
- 1 medium cucumber roughly chopped
- 1/2 red onion roughly chopped
- 1 green or red pepper roughly chopped
- 3-5 dashes Tabasco or other hot sauce
- salt and black pepper to taste
Instructions
- Place all of the ingredients into the blender’s container.
- Start with a low speed and quickly turn up to 5.
- Blend for 30-45 seconds.
- Serve or chill.
I made this a few days ago and it was great!. I was surprised by the pineapple juice as an ingredient but it added some sweetness to it. I also added a little extra tomato juice (personal preference). It was even better after being the fridge for a day or two.
I know, that combo is surprising, but totally delicious. I like to add extra juice to make recipe go farther. It tends to disappear quickly around here. 🙂