Grilled Pineapple Gazpacho
Richard Weinroth of Stone Soup Project LA created this summery gazpacho recipe for Edible San Fernando Valley magazine. Photo by Carolina Korman.
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