Cool and refreshing gazpacho gets a makeover with this recipe for a pineapple shrimp gazpacho. This may be your new favorite summer soup!
This cool and easy pineapple shrimp gazpacho may just have ruined all other gazpachos for me, at least for the time being. One pineapple, one cucumber, some chopped shrimp, a few other things and about 10 minutes is all that stands between you and a sweet and spicy bowl of summer soup deliciousness.
The first time I made this I couldn’t even wait for the chilling down in the fridge part…we proceeded right to the eating (and it’s pretty wonderful at room temperature too, I’m here to tell you!). The second time I exercised extreme patience and let it hang out in the fridge for a few hours first, and the only thing better than freshly made pineapple gazpacho is cold pineapple gazpacho. Let’s get to making it!
First step: get your hands on a pineapple. No fear on the whole picking of a pineapple part (in my opinion, avocados are a LOT trickier to figure out) – basically you are looking for two things. First, your pineapple should smell like pineapple. Yes, smell it!
Second, the bottom part of the pineapple should be a little bit yellow in color. It’s okay if the top of the pineapple is green, but the bottom is where the major sweetness is and you want that baby to be ripe. If anything seems mushy, move on to the next pineapple.
Once you have the pineapple in your possession, slice off the top and the bottom, and then cut the prickly skin off by just running a sharp knife down the sides. Now, the inside of the pineapple has a tough core – you can see the round center of it at the top of the pineapple – so stand it upright and just slice around that core in four sections. Toss the core and you should have four big hunks of sweet, juicy pineapple. And yes, if you absolutely can’t face a pineapple, you can buy the chunks in the can. You’re welcome.
Next, a cucumber or two. I’m thinking you already have cucumber selection figured out. You also need some pineapple juice (I use good old Dole – it is pure pineapple juice with nothing else added in) and a handful of scallions. We are going to load up this soup with a generous amount of cooked chopped shrimp and some cashews, so you need those as well. The pineapple and cukes and juice go into the blender with some olive oil and some lime juice with a little salt and pepper. Press the button.
Now comes the most complicated part. Put your glorious pineapple gazpacho in the fridge and leave it there to chill for a few hours. Or don’t – I am here to tell you that it tastes amazing at room temperature as well, so totally up to you on how cold you want it to be. As for the toppings, you can have it just as is, you can zing it up with a couple of shakes of hot sauce, or you can take it all the way up to the next level but stirring in a decadent amount of cold chopped shrimp and sprinkling on some cashews.
I went for the whole thing for dinner the other night with the shrimp and the cashews. And then I turned around and made it AGAIN this past weekend, but this time I served it in little shooter glasses – just the soup and a dash of hot sauce – as a before dinner treat at our Saturday night dinner party. Let’s just say our friends wanted seconds.
So get yourself a good looking pineapple and start gazpacho-ing!Print
- 3 cups chopped pineapple (fresh is great but canned will work fine!)
- 3 cups peeled and chopped cucumber
- Juice from 1/2 lime
- 1 1/2 cups pineapple juice
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 3 scallions, chopped
- 1/2 pound shrimp, peeled, cooked and chopped
- 1/4 cup chopped cashews
- Hot sauce
- Put pineapple, cucumber, lime juice, pineapple juice, olive oil and scallions in a blender. Blend until smooth.
- Chill for several hours in the refrigerator (if you can bear it – you can also proceed directly to the next step if you can’t stand waiting!)
- Right before serving, give it a stir. Divide among bowls and shake on a little hot sauce. Divide shrimp among bowls, and top with cashews.
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!