SPICY PINEAP­PLE CU­CUM­BER GAZ­PA­CHO

Recipe Heidi van Log­geren­berg

House and Leisure Food - - CONTENTS -

2 cups cu­cum­ber, peeled 2 cups ripe pineap­ple, peeled

and chopped ½ cup chilled fil­tered wa­ter

or fresh pineap­ple juice ½ to 1 small jalapeño chilli,

seeded and diced ½ white onion, peeled

and chopped 1T fresh lime juice 1t salt 2T cold-pressed,

ex­tra-vir­gin olive oil a hand­ful of

co­rian­der leaves a hand­ful of macadamia nuts, finely chopped (do not soak) a lit­tle olive oil, and co­rian­der leaves, to gar­nish

Serves 4

In a food pro­ces­sor, blend half the cu­cum­ber, half the pineap­ple, wa­ter (or pineap­ple juice), jalapeño chilli, onion, lime juice and salt un­til smooth. Add the olive oil, co­rian­der leaves and re­main­ing cu­cum­ber and pineap­ple. Pulse a few times un­til it is chunky. Add the macadamia nuts, and pulse once or twice. Serve with olive oil driz­zled on top and gar­nish with the ex­tra co­rian­der leaves.

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