Recipe: Pineapple-Cucumber Gazpacho with Shrimp

Name: Recipe: Pineapple-Cucumber Gazpacho with Shrimp
Ingredients: 3 cups chopped pineapple (from about 1/2 pineapple), plus 1 cup sliced pineapple for garnish; 1 large cucumber, peeled, seeded and chopped; 1 1/2 cups pineapple juice; 2 tablespoons extra-virgin olive oil; 2 tablespoons lime juice; 1 jalapeño pepper, halved and seeded; 3/4 tablespoon kosher salt; 3 green onions, thinly sliced; 2 tablespoons roughly chopped macadamia nuts, for garnish; 2 tablespoons torn cilantro leaves, for garnish; 1/2 pound cooked shrimp, peeled and deveined, chopped into large pieces; Gochugaru flakes, for garnish

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Sweet-tart pineapple adds a nice balance to a classic gazpacho. A garnish of shrimp tossed with cilantro and macadamia nuts turns this fresh, cooling soup into an entrée.

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Cooking tools:

Blender
Chef's knife
Cutting board
Mixing bowl
Ladle
Serving bowl
Plastic wrap
Refrigerator

Ingredients

3 cups chopped pineapple (from about 1/2 pineapple), plus 1 cup sliced pineapple for garnish
1 large cucumber, peeled, seeded and chopped
1 1/2 cups pineapple juice
2 tablespoons extra-virgin olive oil
2 tablespoons lime juice
1 jalapeño pepper, halved and seeded
3/4 tablespoon kosher salt
3 green onions, thinly sliced
2 tablespoons roughly chopped macadamia nuts, for garnish
2 tablespoons torn cilantro leaves, for garnish
1/2 pound cooked shrimp, peeled and deveined, chopped into large pieces
Gochugaru flakes, for garnish