Pineapple Cucumber Soup

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I’m baaa-aaak. I’m not even going to try to make up excuses for my hiatus. I’m trying to start a startup which is apparently A LOT of work and I’m still trying to figure out how to manage my time. BUT I am going to try my darnest earnest to have regular posts. So here I go!

This one is really a summer recipe but it is so delicious! It’s almost worth pretending it’s summer, cranking up your heat in your home, wearing shorts and sunglasses and enjoying this awesome soup!


3 cups chopped pineapple
3 cups chopped, seeded and peeled cucumber
1 1/2 cup pineapple juice
3 tablespoons extra-virgin olive oil
1 tablespoon lime juice
1 jalapeño, halved and seeded
1/2 teaspoon salt
1/2 cup thinly sliced green onions, (white parts only)
2 tablespoons finely chopped macadamia nuts
2 tablespoons finely chopped cilantro


1. Put pineapple, cucumber, pineapple juice, oil, lime juice, jalapeño and salt into a blender and purée until smooth.
2. Add green onions and purée just until combined.
3. Transfer soup to a bowl, cover with plastic wrap and chill for at least 2 hours. Ladle soup into bowls and garnish with macadamia nuts and cilantro.

Courtesy of Whole Foods


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