PINEAPPLE-CUCUMBER GAZPACHO by Chef Matthew Kenney
Makes 4 to 6 servings

4 cups chopped, peeled cucumber (1 large English or a few Kirbys)
4 cups chopped pineapple (1 large or 2 small)
1 cup fresh pineapple juice
1 small jalapeño pepper, seeded and diced
1 green onion, white and 1 inch of green, chopped
1 tablespoon lime juice
2 teaspoons sea salt
1 handful cilantro leaves, plus a few for garnish
3 tablespoons avocado or macadamia oil
1 handful finely chopped raw macadamia nuts

In a blender, add 3 cups each of cucumber, pineapple, pineapple juice, jalapeño, green onion, lime juice and salt; blend smooth. Add remaining cup of cucumber and pineapple, cilantro and half of oil. Pulse a few times, leaving mixture chunky.

Taste and adjust seasonings. Serve garnished with cilantro.