Gastronomixs

Pineapple gazpacho

Creation by Maurits van der Vooren, restaurant Latour* (Grand Hotel Huis ter Duin), Noordwijk aan Zee, the Netherlands.

Pineapple gazpacho

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Ingredients

500

g

pineapple, peeled

150

g

sugar

1

 

lime, juice and zest

1

 

vanilla pod

As needed:

 

sugar water (1:1)

Preparation method

  • Chop the pineapple.
  • Place the chopped pineapple in the thermo blender together with the sugar, the lime juice and zest, and the vanilla seeds scraped out of the pod.
  • Mix at full power for one minute.
  • If the pineapple is too sour, sweeten the gazpacho with a little sugar water.

Serving suggestions

  • As a component in a dessert with coconut sorbet and finely diced mango.

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