Pineapple Cucumber Gazpacho

Cool off with this refreshing Pineapple Cucumber Gazpacho! Blend together tropical flavors, chill, and serve. Perfect for hot summer days. Try it now and taste the difference!

This refreshing Pineapple Cucumber Gazpacho is a twist on the classic Spanish soup. The sweetness of the pineapple pairs perfectly with the cooling effect of the cucumber, making it a perfect summer treat.

With a hint of smokiness from the paprika, this gazpacho is a flavorful and revitalizing escape from the heat.

Ready Time

25 mins


7 servings


  • 2 cups diced fresh pineapple
  • 1 large cucumber, peeled, seeded, and diced
  • 1 cup diced red bell pepper
  • 1 cup diced fresh tomato
  • 1/2 cup diced red onion
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh cilantro
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper (optional)
  • 2 cups vegetable juice
  • 1 cup water
  • 2 tbsp freshly squeezed lime juice


In a blender or food processor, combine pineapple, cucumber, red bell pepper, tomato, red onion, and garlic.

Blend until smooth.

Add cilantro, olive oil, smoked paprika, salt, black pepper, and cayenne pepper (if using) to the blender.

Blend until well combined.

Transfer the mixture to a large bowl.

Stir in vegetable juice, water, and lime juice.

Chill the mixture in the refrigerator for at least 30 minutes to allow the flavors to meld together.

Serve the gazpacho cold, garnished with additional cilantro if desired.

Divide the gazpacho among 7 bowls.

Serve immediately and enjoy!


Use fresh and ripe pineapple for the best flavor. If the pineapple is not ripe, the gazpacho may not be sweet enough.

Cucumber can be substituted with other types of cucumbers, such as English or hothouse cucumbers.

To prevent the gazpacho from becoming too thick, make sure to seed the cucumber and remove excess water. For a spicy kick, don’t omit the cayenne pepper or add more if you prefer.

Adjust the amount of garlic to your taste, and mince it finely to avoid any bitter flavor.

You can roast the garlic before mincing for a deeper flavor. Smoked paprika adds a nice smoky flavor, but regular paprika works as a substitute.

Vegetable juice can be substituted with V8 juice or a homemade vegetable juice blend.

You can make the gazpacho ahead of time, but the flavors will meld together better if chilled for at least 30 minutes. Garnish with extra cilantro, a sprinkle of smoked paprika, or a dollop of sour cream for added flavor and texture.

Nutrional Value

  • Calories: 140
  • Total Fat: 7g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 250mg
  • Total Carbohydrates: 21g
  • Dietary Fiber: 4g
  • Sugars: 16g
  • Protein: 2g
  • Vitamin A: 20% of the Daily Value (DV)
  • Vitamin C: 100% of the DV
  • Calcium: 4% of the DV
  • Iron: 10% of the DV
  • Potassium: 20% of the DV
Pineapple Cucumber Gazpacho
Pineapple Cucumber Gazpacho

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