The Chef
Matthew Kenney of Pure Food and Wine

Servings
4 to 6

Ingredients
4 cups chopped pineapple
4 cups peeled, chopped cucumber
3 tablespoons minced jalapeño
3 tablespoons thinly sliced scallions, mostly white part
1 tablespoon lime juice
1 cup fresh pineapple juice
1 to 2 teaspoons sea salt
1⁄2 cup loosely packed cilantro leaves
3 tablespoons avocado oil or extra-virgin olive oil
1⁄2 cup finely chopped raw macadamia nuts

Cooking Instructions
In a blender, process 3 cups each of pineapple and cucumber, 2 tablespoons jalapeño, 2 tablespoons scallion, lime juice, pineapple juice, and salt at high speed until smooth. Taste and correct seasoning (because the sweetness of pineapples varies), and add jalapeño and salt to taste.

Add the remaining pineapple and cucumber, the cilantro, and 1 1⁄2 tablespoons of avocado oil. Pulse the blender quickly a few times—the gazpacho should remain chunky. (Depending on the size of the blender jar, this may have to be done in two batches.) Stir in the macadamia nuts. Divide the gazpacho among serving bowls, drizzle with remaining avocado oil, and sprinkle with remaining jalapeño and scallions.

Photograph by Richard Pierce.