Kamalaya’s Cucumber, Pineapple and Avocado Gazpacho Recipe
Fresh pineapple gives this gazpacho recipe from Kamalaya Koh Samui in Koh Samui, Thailand, in an interesting spin. Tart and sweet, pineapple is full of vitamin C and manganese, which means plenty of antioxidant protection and immune support for you!
Also, eating three or more servings of fruit per day may lower your risk of age-related macular degeneration, the primary cause of vision loss in older adults, by 36%, compared to persons who consume less than 1.5 servings of fruit daily, according to a study published in the Archives of Ophthalmology. This soup can help you meet that goal.
Chili powder and coriander combine to give this soup a little kick, and we love that this recipe includes fresh celery juice, too.
Give it a try, and let us know how you like it!
Cucumber Gazpacho (Serves 1):
⅔ cup cucumber peeled, seeded
½ cup fresh pineapple cubes
⅓ cup avocado cubes
2 tsp fresh celery juice
¼ cup vegetable stock
¼ cup pumpkin seed milk
½ tsp Thai herb paste
Pinch of chili powder
Pinch of coriander
10 mint leaves, divided
Black pepper to taste
1 ice cube
Coriander leaves (cilantro) for garnish (optional)
1. Place cucumber, pineapple, avocado and all other ingredients, except for half of the mint and coriander leaves, into a blender. Blend for 30 seconds on medium.
2. Check the seasoning and adjust as needed. Pour into a chilled soup bowl and garnish the soup with a cucumber fan and mint and coriander leaves (optional).