Tropical Pineapple and Cucumber Gazpacho

Tropical Pineapple and Cucumber Gazpacho Recipe

Hello! What a joy to have you here in my kitchen. If there's one thing that defines the summer of 2025, it's the need to find dishes that not only nourish us, but literally lower our body temperature. Today we are going to prepare a cold soup that is pure green magic. Although the name evokes the tropics and sweetness, this specific version plays with the acidity of green tomato and the freshness of cucumber to create a vibrant experience. It's a recipe that balances creaminess and acidity, ideal for those looking to break away from the traditional red gazpacho routine.

This dish is my salvation when the heat is on and I don't want to turn on the stove. The combination of fresh herbs like mint and parsley gives it an aromatic profile that awakens your senses with the first bite. Plus, it's a delicious way to hydrate «by eating.» If you've ever tried a cucumber and yogurt soup, you'll notice that this recipe takes that idea a step further, adding body and complexity with green tomatoes. Let's put on our aprons and enjoy the process!

Preparation time

To help you organize yourself in the kitchen, here's the breakdown of times. The best thing about this recipe is that «cooking» is practically non-existent; all the work is done by your blender or food processor. It's ideal for those days when time is short but you don't want to give up something healthy and homemade.

• Preparation: 25 minutes
• Cooking: 0 minutes (processing only)
• Total: 25 minutes (plus chilling time)
• Servings: 6 people
• Difficulty: Easy

Ingredients

Here is the exact list of what we will need. I recommend having everything measured and washed before starting, what we call «mise en place» in cooking. This will make the process smooth and stress-free. For this gazpacho, the quality of the vegetables is key, as we are not going to cook them, so their natural flavor is the absolute protagonist.

• 2 large cucumbers
• 4 green tomatoes (tomatillos or green variety tomatoes, not unripe)
• 1/2 cup (120ml) cold water (adjust as needed)
• 1 cup (240g) of Greek yogurt natural (unsweetened)
• 1/2 cup (15g) of fresh mint (plus extra for garnish)
• 1/4 cup (10gr) fresh parsley leaves
• 1 onion
• 1/4 cup (60ml) extra virgin olive oil
• 2 tablespoons of vinegar of white wine (or apple cider vinegar)
• Juice of 1 lemon
• Salt and freshly ground black pepper, to taste

Substitution options

I perfectly understand that sometimes we don't have everything on hand. If you can't find green tomatoes, you can explore other variants of cold soups like the tomato and basil soup using red tomatoes, although the color will change. For a vegan version, substitute Greek yogurt with unsweetened coconut yogurt or even avocado to maintain creaminess, similar to a cucumber and avocado cream.

Utensils we will use

You don't need professional equipment for this dish; with basic household utensils, it will turn out restaurant-quality. The important thing is the blending power to achieve a fine and silky texture.

• Blender or food processor (the most powerful you have)
• Stable cutting board
• Well-sharpened chef's knife
• Tablespoon or melon baller (to remove seeds)
• Vegetable peeler
• Large bowl or dish for chilling
• Silicone spatula (to get all the mixture)

Preparation

Follow these steps calmly. The secret to a good gazpacho is not just throwing everything into the blender, but the order and care with which we treat each ingredient. We are going to build layers of fresh and vibrant flavor.

1. Preparation of the cucumbers
   Start by washing the cucumbers well under the tap. With a peeler, remove all the skin if it is thick or bitter. Cut them in half lengthwise. With the help of a spoon, scrape out the center to remove all the seeds; this is crucial so that the gazpacho is not watery and is more digestible. Once clean, cut the cucumber flesh into medium pieces (chunks).
2. Preparation of vegetables and herbs
   Peel the onion and cut it into large pieces. Wash the green tomatoes very well, remove the stem (peduncle) and internal seeds to avoid excess liquid, then chop them. Wash and dry the mint and parsley leaves, discarding the thick stems that can be bitter or leave unpleasant fibers.
3. Initial crushing
   In your blender or food processor, place the pieces of cucumber, the Greek yogurt, the green tomatoes, the mint leaves, the parsley, and the onion. Process at medium-high speed until you see that the mixture is smooth and homogeneous. Take your time here; we want a cream, not a lumpy puree.
4. Emulsification of the soup
   With the blender still running (at low speed if possible, or stopping and starting carefully), gradually pour in the extra virgin olive oil and white wine vinegar. This step is essential to create a silky and shiny emulsion, integrating the fats with the vegetable liquids.
5. Seasoning and flavor adjustment
   Stop the blender. Add the lemon juice, a generous pinch of salt, and freshly ground black pepper. I advise you to start with little salt and lemon; you can always add more, but it's impossible to remove it. Blend briefly just to mix these seasonings.
6. Texture adjustment
   With the machine running at low speed, gradually add the cold water. Observe the consistency: it should be fluid like a soup, but with body. The amount of water will depend on how much water your cucumbers and tomatoes had, so trust your eye.
7. Resting and cooling
   Transfer your tropical gazpacho to a large bowl or pitcher. Cover it tightly (or with plastic wrap touching the surface to prevent oxidation) and refrigerate for at least 2 hours. This step is non-negotiable: the cold settles the flavors and enhances the freshness of the mint.

To finish and serve

Just before serving, take the gazpacho out of the fridge and stir it well with a ladle, as the ingredients may have separated slightly during resting. Serve it in well-chilled individual bowls or in short glasses if it's an appetizer. Decorate each portion with some extra fresh mint leaves or a drizzle of raw olive oil. If you want to explore even more exotic flavors in your accompanying drinks, I suggest trying a pineapple, ginger, and mint water, which pairs spectacularly with this dish.

Nutritional Information

This dish is an incredibly light and nutrient-dense option. By using Greek yogurt, we add extra protein that traditional gazpachos sometimes lack. Here are the estimated values per serving:

• Calories: 133 kcal
• Proteins: 5.4 g
• Fats: 9.2 g
• Carbohydrates: 8.3 g
• Fiber: 2.3 g

Note: These values are approximate and may vary depending on the exact size of the vegetables and the brand of yogurt used.

5 keys to make it perfect

Sometimes, following the recipe to the letter is not enough; small details make the difference between a good gazpacho and a memorable one. Here are my private chef secrets:

1. Extreme cold: Try to have all your ingredients already refrigerated before you start blending. This prevents the friction from the blender blades from heating the soup and changing its vibrant green color to a more brownish one.
2. Deseeding is vital: Don't skip the step of removing the seeds from the cucumber and tomato. The seeds add excess water and can make the final result bitter, in addition to affecting the silky texture we are looking for.
3. The order of the oil: Adding the oil at the end, with the blender running, creates a real emulsion. If you put everything together from the beginning, the oil can separate and float on the surface.
4. Quality yogurt: Use authentic, thick Greek yogurt. If you use a skimmed or very liquid one, you will lose the creaminess that contrasts with the crunchiness of the raw vegetables.
5. Adjust at the end: Cold «dulls» flavors a bit. Taste the soup just before serving (not just when you prepare it) and adjust the salt or lemon if necessary. Sometimes it needs an extra boost of acidity before going to the table.

When is it ideal to enjoy it?

This tropical gazpacho is the undisputed king of summer days. Imagine an afternoon by the pool or a meal on the terrace under the sun; that's where this dish shines. It works wonderfully as a first course (starter) in a light dinner because it prepares the stomach without heaviness.

It's also fantastic for cocktail-style celebrations if you serve it in small shot glasses. It's elegant, colorful, and very easy to drink while standing. If you're planning a complete fresh-themed menu, you might consider including something light afterwards, like some tuna empanadas baked. The combination of the cold soup with the crispy, warm bite is delicious.

Comparison table

Sometimes we get confused with so many cold soup options. To help you choose the one that best suits your craving today, I've prepared this comparison. Our recipe today stands out for its herbaceous freshness and the use of yogurt.

Frequently asked questions (FAQ)

Share your experience

Cooking is for experimenting and sharing, and I would love to know how this refreshing recipe. turned out for you. Did you dare to add a touch of spice? Or perhaps you tried basil instead of mint? Leave your comment below and share your own tips! I'm very excited to read how you adapt recipes to your taste.

Culinary glossary

To make you feel at home in the kitchen, here are some terms we've used today:

• Emulsify: It is the process of mixing two liquids that normally do not combine well (like water/vinegar and oil) by beating vigorously until a creamy and unified mixture is achieved.
• Mise en place: French term meaning «put in its place.» It refers to having all ingredients measured, cut, and prepared before starting to cook.
• Deseed: The action of removing the seeds (pips) from a fruit or vegetable, in this case from cucumber and tomato, to improve texture.
• Season: Add salt, pepper, spices, or herbs to enhance the flavor of food.
• Julienne: Although here we use pieces, julienne is a cut into thin, elongated strips. It is sometimes used to cut mint for decoration (chiffonade cut).