The Gazpachos of Summer
Soup is like the weather—there’s warm soup for cold nights and cold soup for warm days.
Richard Weinroth of Stone Soup Project LA remembers being perplexed as a kid when he was introduced to cold soup. But after sampling a traditional gazpacho, he was hooked.
Weinroth is planning to “up my gazpacho game” for Stone Soup customers by adding a few new tastes to the summer menu. In addition to a variety of gazpachos, he’s planning to offer cold soups and even different flavors of concentrated aguas frescas
Grilled Pineapple Gazpacho
Ingredients
- 1 medium pineapple (about 5 cups), peeled and cored
- 2 tablespoons olive oil
- ½ cup coarsely chopped yellow bell pepper
- ½ cup coarsely chopped green onion (white and green)
- 1 cup coarsely chopped zucchini
- 1 cup coarsely chopped celery
- 2 cups coarsely chopped Persian cucumber
- 2 tablespoons coarsely chopped jalapeño (include seeds and ribs for a spicier version)
- 1 Anaheim chili, coarsely chopped
- ¾ cup fresh lime juice
- 1 tablespoon sumac
- 2 teaspoons cumin
- 2 teaspoons Himalayan pink salt or sea salt
- ¼–½ cup apple cider vinegar, to taste
- 2 cups water
- ½ cup mild olive oil
- ⅓ cup Thai basil leaves
- ⅓ cup cilantro leaves
- ⅓ cup mint leaves
For garnish
- Grilled pineapple chunks
- Avocado slices or dice
- Fresh pico de gallo
- Sour cream or plain yogurt
- Jalapeño Tabasco sauce
- Cilantro, chili or jalapeño oil
Instructions
- Cut pineapple into 8 to 10 wedges and brush with 2 tablespoons olive oil. Heat a grill pan or barbecue grill on high. Grill pineapple wedges for 2 to 3 minutes on each side until golden brown and a bit darker and softer. Cut into chunks. Set some chunks aside for garnish and place the rest in a large bowl.
- Add all remaining ingredients (except garnishes) to the bowl. Process the soup in batches in a blender until smooth. You can also leave it a little chunky; it’s up to you
ABOUT THE CONTRIBUTOR
In April 2020, Richard Weinroth established Stone Soup Project LA, where he is, for the most part, a one-man show calling himself chief bottle washer, lead alchemist and chef, community outreacher, VP of soupy sales and Soupmobile pilot. Yes, he personally delivers customers’ soup directly to their doors.
