How to make Pineapple gazpacho

Pineapple gazpacho

A blend of sweet and warmth this recipe makes for an excellent healthy soup. The cooling nature of cucumber is balanced with the heat from jalapenos. This soup is quick, easy to make and gives a refreshing after taste.

INGREDIENTS:
Cucumber (skinless and deseeded) - 200 gm
Pineapple - 100 gm
Jalapenos (chopped) - 1 tablespoon
Coriander leaves (chopped) - 1 teaspoon
Lemon juice - 1 teaspoon
Ginger (chopped) - 1/8 teaspoon 
Salt - 1/ 2 teaspoon
Water - 200 ml

Garnish:
Diced red pepper - 50 gm
Diced cucumber - 50 gm
Coriander sprigs

METHOD:
Blend all ingredients in a mixer and strain through a coarse strainer.
Adjust the consistency with water.
Garnish with a sprinkle of diced red pepper, diced cucumber and coriander sprig.

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