Pineapple Gazpacho

Pineapple Gazpacho 

16 oz. can of chunked pineapple, in juice
1 cup yellow heirloom cherry tomatoes
1/2 jalapeño, chopped
1 Tbs. extra virgin olive oil
sea salt and pepper
1 green onion, chopped
1 Tbs. fresh basil, thinly sliced
1 Tbs. fresh cilantro, chopped

 

In a high-speed blender, pulse together all but 3-4 chunks of pineapple, the pineapple juice, the tomatoes, jalapeño, and olive oil, until nice and smooth. 

 

Season with salt and pepper and pulse again.

Transfer to a serving bowl, garnishing with fresh onion and herbs, and an extra drizzle of olive oil.

 

Top with the remaining chunks of pineapple. Oh, and this only made enough for one big bowl for ONE – me!