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Simple Summer Pineapple Coconut Gazpacho

Kimberly Snyder
Simple Summer Pineapple Coconut Gazpacho Author: Kimberly Snyder Prep time: 5 mins Cook time: 5 mins Total time: 10 mins
5 from 2 votes
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Ingredients
  

  • 1 whole pineapple
  • 2 English cucumbers with skin (about 6 cups chopped)
  • 1 1/2 cups coconut water
  • 1 orange bell pepper
  • 1 avocado
  • 1/4 cup mint chopped
  • 1/4 cup basil chopped
  • 1/4 cup cilantro chopped
  • 4 Tbls. green onions chopped
  • 4 Tbls. jalapeno minced
  • Sea salt and pepper to taste

Instructions
 

  • Begin by prepping all your ingredients.
  • Next, place pineapple, cucumber, coconut water, bell pepper and avocado into a blender and blend for 10 seconds.
  • Then add the mint, basil, cilantro and blend for another 10 seconds (or until smooth).
  • Lastly, place jalapeno and green onion into blender and pulse for another 5 seconds.
  • When you are happy with the consistency of your gazpacho, place it in the refrigerator for at least 30 minutes before enjoying. Add salt to taste.
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