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Pineapple and Daikon Gazpacho

by Edward Daniel
written by Edward Daniel
Caption of Pineapple and Daikon Gazpacho. Image by Edward Daniel (c).

Pineapple and Daikon Gazpacho is for those who love rich intense sweet and sour flavours. This dish makes for a vibrant summer starter and cleanses the palate.

Caption of Pineapple and Daikon Gazpacho. Image by Edward Daniel (c).
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Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • Gazpacho
  • 200g pineapple
  • 150g Daikon (alternatively known as mouli)
  • 100ml filtered water
  • 1 shallot
  • 1tbs sherry vinegar
  • Season to taste
  • For garnishing
  • 2/3 radishes
  • Couple of sprigs of mint

Instructions

  1. Whizz all the gazpacho ingredients together in a high-speed blender until fine.  Season to taste.
  2. Transfer the gazpacho to a serving bowl and chill in the fridge for at least a couple of hours.
  3. Serve garnished with radishes and mint.

Notes

By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".

 

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