Easy Gazpacho with Pineapple

Gazpacho is the ideal starter for warm summer days, which you can turn into a main by adding some bread and cheese. I’ve had many gazpacho’s that tasted a bit watery or were not seasoned right, but with this recipe I think you can’t fail. You can experiment with adding some extra toppings such as the pineapple in this recipe. The other day I had gazpacho with some chorizo and the pineapple which also tasted great

Ingredients: (starter for 4, or amuse for 8)

  • 5 large ripe tomatoes, cut in chunks
  • 1 medium cucumber, peeled and chopped
  • 1/2 fennel, cut
  • 1 shallot, finely chopped
  • 1 garlic clove, finely chopped
  • 1 pointed sweet red pepper, cut in chunks
  • 3 table spoons vinegar, I used aceto di vino chianti
  • 60ml extra vergin olive oil
  • few drops of Tabasco
  • salt and pepper
  • Fresh mint
  • 125ml tomato juice
  • fresh pineapple, cut in small cubes
  • creme fraiche
  • some fresh green herbs to garnish, for example basil
  • paprika powder


  • Put all the chopped vegetables in a large oven dish, together with the vinager, olive oil and Tabasco
  • Season well with 2 table spoons of salt and add some black pepper, mix everything and let it rest covered with foil outside of the fridge for at least an hour
  • Puree the vegetables with the tomato juice and mint in a blender or a stick blender until very smooth
  • Pass through a sieve, pressing on the vegetables to release all the flavours. Throw the remaining solids away and taste the soup, season again with oil, vinager, salt, pepper or tabasco if needed. Refrigerate the soup until┬áneeded
  • In a small glass or soup bowl; put a teaspoon of small pineapple cubes and poor over some soup. Garnish with a teaspoon of creme fraiche, a green leave such as fresh basil, a few drops of olive oil and some paprika powder
  • Enjoy!

What to drink with this dish:

Usually you don’t serve wine with soups, but I believe that doesn’t count for cold soup. I had a Italian Pinot Grigio with this dish, which tasted very well. Because of the tomatoes in the gazpacho not just every wine works well, but you can also try a Riesling, or Italian Vermentino or Verdicchio