Keeping Your Cool

Although we’re not quite there yet, warmers temperatures are just around the corner.  Summer heat calls for refreshing, hydrating meals with a little bit of a kick to keep you going after a sweltering day. Play around with this next recipe – one of my favorites – and you’ll be set to prepare a mouth watering lunch or even lite diner with little more than a blender and 10 minutes of your time.  It’s such a simple, flavorful treat you won’t want to wait for summer to enjoy this!

Pineapple-Cucumber Gazpacho (From Raw Food – Real World)

4 cups chopped peeled cucumber (from about 1 large English cucumber or a few Kirbys)

4 cups chopped pineapple (from 1 large or 2 small pineapples)

1 cup fresh pineapple juice

1 small jalapeno pepper, seeded and diced

1 green onion, white and 1 inch of green chopped

1 tablespoon lime juice

2 teaspoons sea salt

1 handful cilantro leaves, plus a few extra for garnish

3 tablespoons avocado oil, macadamia oil, or cold pressed extra-virgin olive oil

1 handful finely chopped raw macadamia nuts

* In a blender, add 3 cups each of the cucumber and pineapple, the pineapple juice, jalapeno, green onion, lime juice and salt.  Blend until smooth.  Add the remaining 1 cup pineapple and 1 cup cucumber, the handful of cilantro, and the 1 1/2 tablespoons of the oil.  Pulse the blender quickly a few times – the gazpacho should remain chunky.  Taste for seasoning.  If you have time, place the soup in the refrigerator to chill, or serve immediately.

*  Before serving, add the macadamia nuts to the gezpacho and stir to distribute them evenly.  Divide among serving bowls and drizzle with the remaining 1 1/2 tablespoons oil.  Garnish with cilantro.