Irresistible Pineapple Gazpacho Recipe

Sunny summer days are the perfect excuse for making an easy tomato gazpacho, but sometimes we need changes in our routines.

For those moments, the pineapple gazpacho is the perfect fit for you: the fruit blends perfectly with the fresh tomato juice, and you will have one of the most delicious gazpachos as a result.

Keep reading this article and you will learn how to make a cold Spanish soup recipe, with some helpful tips for storing, serving, and ingredients replacements that you can make.

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Pssst…!!?? You can’t get enough of Gazpacho? Have a look at my other posts: 

• Cold peach soup

• Cantaloupe gazpacho

• Watermelon gazpacho

Background of the Dish

The pineapple gazpacho is one of the newest versions of the classic Andalusian dish.

Some alternatives to the traditional tomato gazpacho recipe are the sweet corn gazpacho and the avocado gazpacho, but the pineapple gazpacho still manages to stand out.

What makes this the best tomato gazpacho is that it combines perfectly the sweetness and tanginess of each ingredient, making it a perfect mix of sweet and savory all in one bit.

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Things You’ll Need for Pineapple Gazpacho

To make this simple gazpacho recipe you need tomato juice, pineapple, bell pepper, onion, and olive oil as the main ingredients.

Besides that, you will need a food processor or blender to prepare this pineapple gazpacho.

Ingredients

• 1 pineapple
• 1 cucumber
• 1 red bell pepper
• 1 onion
• 2 garlic cloves
• 2 cups (480ml) tomato juice
• 1/4 cup (60ml) extra-virgin olive oil
• 2 tablespoons red wine vinegar
• Juice of 1 lime
• 1 teaspoon honey 
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika (or regular paprika)
• Salt and pepper to taste
• Fresh basil leaves for garnish

How to Make Pineapple Gazpacho – Step by Step Guide

1. The first step in this pineapple gazpacho recipe is to grab the pineapple, peel it, and dice it (also remove and discard the core and any inedible parts).

2. Now, wash, peel, and cut the cucumber and the bell pepper. Also, remove the seeds and any inedible parts.

3. After that, peel and chop the onion and mince the garlic cloves.

4. For the next step grab a blender or food processor and combine the diced pineapple, cucumber, red bell pepper, onion, and minced garlic. For a chunky gazpacho, you can set some pieces aside and add them later.

5. Then, blend the mixture until smooth. You may need to do this in batches if your blender is not large enough to hold everything.

6. Now, transfer the blended mixture to a large bowl. Stir in the tomato juice, olive oil, red wine vinegar, lime juice, ground cumin, smoked paprika, and a pinch of salt and pepper. 

7. After that, taste the cold pineapple soup and adjust the seasoning as needed. If you find that the flavor is too tangy, you can add one more teaspoon of honey to balance it out.

8. Then, cover the bowl with plastic wrap and refrigerate the pineapple soup for at least 2 hours to allow the flavors to meld and the gazpacho to chill thoroughly.

9. Before serving, give the pineapple and tomato gazpacho a good stir. Taste again and adjust the seasoning if necessary.

10. For the final step just pour the Andalusian pineapple gazpacho into 6 plates or small bowls. Garnish each bowl with a few fresh basil.

Substitution of Ingredients

Making this Spanish chilled soup is super simple, but the best part is that there are a lot of changes that you can make to the ingredients.

For example, if you can’t find good-quality pineapple, you can make this Spanish cold tomato soup with frozen pineapples or use a different type of fruit.

If you want this to be the freshest Andalusian gazpacho recipe, you can make tomato juice with fresh tomatoes instead of using store-bought ones.

To make this more of a vegetable gazpacho, you can change the proportions and use more tomatoes than pineapples, or add more cucumber, bell peppers, etc.

Lastly, if you don’t like pineapple, then you can try other gazpachos with fruits, like the cherry gazpacho, mango gazpacho from Axarquía or peach gazpacho.

The roasted tomato gazpacho and pea gazpacho are other simple, yet very flavourful gazpacho recipes that you can add to your cookbook.

Tips on Serving Pineapple Gazpacho

This pineapple gazpacho can work as a main dish, as a side dish, or as tapas depending on the amount that you serve.

For example, you can serve the chilled tomato gazpacho in small shot glasses and it works as tapas.

Now if you serve this Andalusian gazpacho in a small bowl or large deep plate then it will be the perfect main dish or appetizer.

This is a vegetarian gazpacho, but if you don’t follow that diet then you can top this cold soup with slices of serrano ham, cut chorizo, or cooked bacon.

Besides that, you can serve this pineapple gazpacho with other Spanish cold soups as tapas, like the strawberry gazpacho or the fruit gazpacho.

Another fruity gazpacho you must try is the watermelon tomato gazpacho recipe, a savory and sweet soup from Spain, or the cold pear soup and gazpacho de mango.

How to Store Pineapple Gazpacho

Once you finish making this pineapple soup recipe, you can serve the homemade gazpacho right away or store it in the fridge.

To store your pineapple gazpacho, just pour it into a bowl, cover it with plastic wrap (in contact with the top so it doesn’t form a crust), and take it to the fridge for up to 3 days.

Unfortunately, you can’t freeze this cold soup, still, it is a pretty easy gazpacho recipe, so it is better to enjoy it as fresh as you can.

Recipe Card: Pineapple Gazpacho

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