20 Jun Cucumber Pineapple Gazpacho Soup

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(Serves 4) 3 Cups Chopped Pineapple 3 Cups Chopped Cucumber (seedless) 1/2 Cup Finely Diced White Onion 1 Cup Coconut Water 3 Tablespoons Extra Virgin Olive Oil 1 Tablespoon Lime Juice 1 Teaspoon Sambal 1/2 Teaspoon Salt

Garnish: 

Chopped Cilantro and Chopped Pecans

Procedure:

1. Combine chopped pineapple, cucumber, white onion and coconut water in a blender and puree. 2.  Remove from blender, put in large ceramic bowl. 3. Add olive oil, lime juice, sambal and salt. 4. Mix well with a wooden spoon. 5. Let sit and chill in refrigerator for a minimum of 2 hours. 6. Stir before serving and taste for salt.  If needed, add a pinch. 7. Serve in individual bowls and garnish with the cilantro and chopped pecans.[/vc_column_text][/vc_column][/vc_row]