20 Jun Cucumber Pineapple Gazpacho Soup

(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


Chopped Cilantro and Chopped Pecans


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.