Pineapple Cucumber Gazpacho

Looking for tasty recipes that will allow you to whip up a quick & satisfying lunch or dinner in no time? Try this Pineapple Cucumber Gazpacho! It’s the perfect soup for a late summer day, but you could also serve it as a Southern appetizer or a refreshing first course during one of your cozy dinner parties. I hope you will enjoy it as much as I do!

Pineapple Cucumber Gazpacho

SERVES: 2 generous bowls

EQUIPMENT: blender, rubber spatula 


3 ½ cups cucumber
1 ½ cup pineapple
1 tablespoon shallot
1 ½ teaspoon fresh ginger
5-10 drops of pure liquid Stevia
¼ teaspoon Himalayan crystal salt or sea salt 
2 large handfuls fresh basil

1 tablespoon spring onion OR basil, chopped

1 tablespoon pistachios, chopped


  1. Combine cucumber, pineapple, shallot, ginger, Stevia and salt in the blender. Blend until smooth.
  2. Add the fresh basil and mix again, but short this time.
  3. Serve with freshly chopped spring onion or basil and pistachios. Bon appétit!


  • If you’re not a huge fan of basil, try replacing the Italian herb with fresh mint.
  • This gazpacho tasted equally amazing if you replace the pineapple with mango, honeydew or watermelon. If you’re using mango, don’t forget to limit the amount of Stevia and to add a tablespoon or more of lemon or lime juice.

Do let me know what you think of this Pineapple Cucumber Gazpacho!

Pineapple Cucumber Gazpacho

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