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Pineapple-Cucumber Gazpacho
(Start to finish 10 minutes)
4 cups peeled and chopped cucumber (about 1 large English cucumber)
4 cups chopped pineapple (about 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 stalk, chopped
1 tablespoon lime juice
2 teaspoons sea salt
1 handful cilantro leaves, plus additional 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, combine 3 cups each of the cucumber and pineapple., the pineapple juice, jalapeno pepper, green onion, lime juice and salt. Blend until smooth.
Add the remaining pineapple and cucumber, cilantro and 1½ tablespoons oil. Pulse the blender several times; the gazpacho should be chunky. The gazpacho can be served immediately or chilled to let flavors combine.
Just before serving, stir in the macadamia nuts. Divide among serving bowls and drizzle with remaining oil. Garnish with cilantro.
Makes 4 to 6 servings.
(Recipe from Matthew Kenney and Sarma Melngailis’ “Raw Food/Real World”
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