Pineapple & Courgette Gazpacho

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Makes 2 medium tumblers


1 small-med pineapple, peeled and roughly chopped⁠

6-8 medium yellow courgettes, roughly diced into small chunks⁠

Juice of 1/2 lemon

Small handful of fresh mint leaves

1/2 tsp smoked paprika⁠

Pinch of turmeric powder⁠

Celery salt, to taste⁠

1-2 tbsp rapeseed oil

Red amaranth micro herbs

Splash of water, if necessary⁠

Per Portion: approx. 250 kcal, 9g protein, 11g fat, 37g carbohydrate

(Approximate values sourced from


1. Drizzle the oil in a pan over a medium heat. Once warm, throw in the courgettes. Sprinkle over the smoked paprika, turmeric and salt. Give it all a good stir and cook for 3-4 mins until the courgettes have softened very slightly. Set aside to cool.⁠

2. Blitz together the pineapple, cooled courgettes, lemon, mint leaves and a splash of water (if necessary) in a high powered blender.⁠

3. Divide between a couple of glasses, refrigerate until cool and top with that delicate and earthy red amaranth before serving.

Don’t knock it till you’ve tried it!

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