Recipe for Lanikai Style Pineapple Gazpacho 「ラニカイスタイルのパナップル・ガズパッチョのレシピー」

I saw this recipe on the internet recently, someone from Hawaii offered it up for us all to try. Would you like to try it with me? I haven't yet, so if you try it, let me know what you think about it!

I love the first picture of the food tray with the Mokuluas in the background (two islands called Moku Nui and Moku Iki). The Mokuluas are my favorite thing to see when I am on Oahu. I sure miss sitting on Lanikai beach when I see this picture.

Adjacent to Lanikai is Kailua Beach (to the left of the Mokuluas) and from there you can see another piece of land that looks like an island off shore. It is actually not an island. It is Mokapu Peninsula, which is where the Marine Corps Base Hawaii is located (so it is closed to civilians).

You can see the Mokapu Peninsula in the background of the photo of me with the red Mazda RX8. We rented that car for one day and then took some pictures down by the sand at Kailua Beach (there is a launching ramp for small boats there).

Have fun with the recipe! Aloha.....

Lanikai Style Pineapple Gazpacho

2 cups chopped fresh pineapple
2 cups chopped tomatoes
1 chopped yellow bell pepper (yellow Paprika)
1 chopped orange or red bell pepper (orange or red Paprika)
½ cup chopped onion (Tama negi)
1 medium chopped cucumber (Japanese Kyuri ok)
2 cans tomato juice, each can 11.5 oz./340 ml (or V8 brand vegetable juice)
1 Tbsp. chopped fresh ginger (Shoga)
1 Tbsp. chopped garlic
1-2 Tbsp. coarse sea salt
Juice of one small lime
½ to 1 cup chopped cilantro (Coriander) leaves, according to taste/as you like
¼ cup olive oil

Use a large bowl or similar container for the gazpacho soup.

Cut up the pineapple and chop (just use the soft fruit, do not use the hard core/center).

Next, chop the bell peppers (Paprika), onion, cucumber, and tomatoes, into small pieces (approximately 1/4 inch or so - less than 1cm) and place in the bowl.

Pour 2 cans of V8 juice or tomato juice in the same bowl. Add the chopped garlic and sea salt.

Chop the ginger real small, it is hot when it is raw and in this recipe, it replaces the spicy chiles that are typically used in Spanish style gazpacho. So remember that a little goes a long way.

Add the remaining ingredients and refrigerate a few hours or overnight. The flavors will marinate and become mellow.

Serve this gazpacho soup cold in small bowl and garnish with chopped cilantro.

To make a shrimp cocktail using this Gazpacho, just add some cooked, chilled shrimps and serve in a tall glass. I think I will like it this way best.

Some interesting trivia about Pineapple:

Pineapples contain the enzyme bromelain. Bromelain aids in digestion as it breaks down proteins.

Bromelain is an anti-inflammatory and can help with sprains, strains and muscle injuries as well as swelling, bruising, healing of wounds and minor operations. Some claim it will even help with arthritis.

Pineapple is rich in minerals such as Calcium, Magnesium and Potassium as well as Vitamin C and many amino acids. It is also low in calories.

Pineapple is a natural diuretic.

Pineapples are good for your oral health.

Pineapple juice can be used to tenderize meats.

Choose the only fresh fruit because it has the most healing properties. Unfortunately, most of the bromelain in canned pineapple is destroyed due to the heat used in the canning process.

The most important factor in determining ripeness of a pineapple is smell, let your nose help you decide. Ripe pineapples give off a sweet, fresh tropical smell. Avoid pineapples that give off an unpleasant odor or have any soft spots or areas of dark discoloration. Once home, let the pineapple sit on your counter at room temperature until ready to use.