Gazpacho Paired With Pineapple Carpaccio
A refreshing gazpacho soup served with a pineapple carpaccio dessert.
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- •1/2 Red peppers
- •1/2 Green peppers
- •1/2 TomatoesKeep seeds
- •1 CucumberPeeled, seeds left in
- •BreadCrispy crust
- •GarlicThinly sliced
- •Spring onionsRoughly chopped
- •BasilStalks included
- •Salt
- •Black pepper
- •Olive oilGood coating
- •VinegarStrong acidic
- •PineappleThinly sliced
- •VanillaSeeds and pod
- •Sea saltMixed with vanilla
- •Pomegranate seedsScattered over pineapple
- •MintFinely shredded
- 1
Cut and chop peppers and tomatoes. Remove the core from tomatoes.
5 min
- 2
Peel and chop cucumber, leaving seeds in.
2 min
- 3
Add bread, thinly sliced garlic, roughly chopped spring onions, and basil to the mix.
3 min
- 4
Marinate with salt, black pepper, olive oil, and vinegar. Mix well.
5 min
- 5
Press down and marinate for at least 30 minutes or overnight.
30 min
- 6
Blend the marinated mixture until smooth and glossy.
2 min
- 7
For the dessert, thinly slice pineapple and sprinkle with vanilla salt.
5 min
- 8
Arrange pineapple slices in a flower shape and scatter pomegranate seeds on top.
3 min
- 9
Finish with finely shredded mint.
1 min
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Pizza
Any style of pizza