Recipe + Photo by April Viar 

Try our Cucumber Pineapple Gazpacho. A refreshing blend of cool cucumbers and sweet pineapples. Topped with Mauna Loa Certified Vegan Maui Onion and Garlic Macadamias for a savory crunch. Perfect as a light meal or appetizer, this gazpacho is fresh, simple and delicious. 

Servings: 2-4

INGREDIENTS 

  • 4oz Mauna Loa Certified Vegan Maui Onion and Garlic Macadamias, chopped
  • 2 English cucumbers, chopped – 1/2 cup reserved and diced 
  • 16oz fresh pineapple chunks – 1/2 cup reserved and diced 
  • 1 17.6oz can Foco Roasted Coconut Juice 
  • 1/4 cup red onion, diced 
  • 1/2 cup cilantro – 12 leaves reserved for garnish 
  • 2 avocados – 1 reserved and diced for garnish 
  • 2 cloves garlic
  • 2 scallions – 1 reserved and chopped for garnish 
  • 1/4 tsp black sesame seeds 
  • 1/4 tsp salt 

DIRECTIONS 

  • In a Vitamix, combine roasted coconut juice, English cucumbers, pineapple, 1/2 cup of cilantro, 1 avocado, 1 scallion, garlic cloves and salt. Blend on high until smooth and creamy. 
  • Pour the cucumber pineapple gazpacho into bowls and garnish with macadamias, diced avocado, red onion, diced pineapples, fresh cilantro, scallions and a sprinkle of black sesame seeds. 
  • Enjoy it right away or let the flavors mingle in the fridge and savor it later. 
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