Recipe from RAW FOOD, real world by Matthew Kenney and Sarma Melngailis
Serves 4-6
Gazpacho is best served chilled.
If you do not have a juicer to juice the cup of fresh pineapple juice, simply add an extra cup of fresh pineapple to the blender when pureeing.
The sweetness of the pineapple will vary, important to taste mixture so you can adjust jalepeno and salt to your desired taste.
4 cups chopped, peeled cucumber
4 cups chopped pineapple
1 cup fresh pineapple juice
1 small jalepeno pepper, seeded and diced
1 green onion, white and 1 inch of green,chopped
1 TBL lime juice
2 tsp sea salt
1 handful cilantro leaves
3 TBLS avocado oil or cold pressed extra-virgin olive oil
1 handful finely chopped raw macadamia nuts
Step 1: In a blender, add 3 cups each of the cucumber and pineapple, the juice, jalapeno, green onion, lime juice and salt. Blend until smooth. Add the remaining pineapple and cucumber and handful of cilantro and 1 1/2 tablespoon of the oil Pulse the blender quickly a few times,- the gazpacho should remain chunky. Taste for seasoning.
Step 2: Before serving, add the macadamia nuts to the gazpacho and stir to distribute them evenly. Divide among serving blows and drizzle with the remaining 1 1/2 tablespoons oil.
~ Recipe from www.healthylivingwithjoline.com
