Cucumber & Pineapple Gazpacho
Premdharshan, Head Chef at Justbe Café, Bengaluru
Rawwwww!
INGREDIENTS
200gms Cucumber (skinless & deseeded)
100gms Pineapple
1 tbs Jalapenos (chopped)
1 tsp Coriander leaves (chopped)
1 tsp Lemon juice
⅛ tsp Ginger (chopped)
½ tsp Salt
200ml Water
METHOD
- Put all the ingredients in a bowl and mix
thoroughly. - Allow the mixture to soak for 1–3 hours, or
overnight in the fridge, or until it reaches the
desired consistency. - This is the perfect breakfast on a hot day; it
has lots of nutritional value which will keep
your belly healthy for life.
A blend of sweet and warmth makes it an excellent
soothing soup during winter.Inspiration is from the traditional tomato based
gazpacho soup. The cooling nature of cucumber is
balanced with the heat from jalapenos. Though the
soup is raw, the fl avor combination gives warmth
which is perfect for any rainy day. This soup is quick,
easy to make and gives a refreshing after taste.Being in the culinary scene for a while and trained in
all possible non-vegan cuisine, it was challenge to
take the fi rst step into the transition of turning into
a person supporting the fi ght against the collective
slaughter of animals for dining purpose. The
fondness towards animals has been the driving factor
towards the lifestyle focused more on plant-based
cuisine.Serving size: Two