I think this would have to be my ultimate summer dish.
Refreshing, easy to make and delicious (which is clearly the most important aspect).
It’s always fun to cook with a fellow foodie who also enjoy the process of making/creating the meal, not just the eating part.
And they don’t mind spending another 10-15 mins photographing it before eating!
Luckily for me Laila enjoys it as much as me and takes stunning food photos (just check out her Instagram!)
For the pineapple and cucumber gazpacho we used Fork and Flower’s recipe (who also has amazing photos – I once spent about an hour pinning all these dishes I wanted to recreate from her, so glad I’m finally getting around to it).
I don’t know why I’d never thought of combining those two ingredients before or making cold soups in general in this heat for that matter…
Anyways, now I know and I’ll be making it a few more times this summer as it is so refreshing (don’t forget to add some ice cubes before serving for that extra chill factor!)
♦ 2 large zucchinis
♦ Cherry tomatoes
♦ Tomato sauce
We used a spiralizer to prepare the zucchini and put the zoodles in boiling water (with bouillon) for 2-3 mins. (This is optional but we just figured it might be a bit easier to digest, and tastier, if the zucchini is slightly cooked).
Next fry the onions and tomatoes until soft and mix together in a bowl with the zoodles and the tomato sauce (we used a slightly spicy one to add a little heat) and mix well.
Top it off with loooots of coriander (if like us you love it, if not, obviously skip it), chopped up cashews and a good squeeze of fresh lime juice.
Best enjoyed outside in good company and with a glass of wine.