Grilled Pineapple Gazpacho with Cucumber Mint Salsa and Lime Toasts

Ingredients

• •1 whole pineapple, peeled, cored, and cut into slices
• •1 English cucumber, diced
• •2 medium tomatoes, chopped
• •1 red bell pepper, seeded and chopped
• •1 small red onion, chopped
• •2 garlic cloves, minced
• •1/4 cup fresh mint leaves, finely chopped
• •1/4 cup fresh cilantro leaves, chopped
• •2 tablespoons olive oil
• •1 tablespoon white wine vinegar
• •1 lime, zested and juiced
• •1/2 teaspoon smoked paprika
• •Salt to taste
• •Black pepper to taste
• •4 slices of baguette or crusty bread
• •1 tablespoon butter, softened
• •1/4 teaspoon lime zest for garnish
• •Additional mint sprigs for garnish

Instructions

1. 1

   Preheat a grill or grill pan over medium-high heat.

2. 2

   Grill the pineapple slices until caramelized and lightly charred, about 2 minutes per side. Remove from heat and let cool slightly.

3. 3

   In a blender, combine grilled pineapple, tomatoes, red bell pepper, red onion, garlic, olive oil, white wine vinegar, smoked paprika, salt, and pepper. Blend until smooth. Adjust seasoning if needed and refrigerate until chilled, about 20 minutes.

4. 4

   In a small bowl, mix diced cucumber, chopped mint, lime juice, and a pinch of salt. Set aside as the cucumber mint salsa.

5. 5

   Spread softened butter on baguette slices. Sprinkle with lime zest and toast them until golden brown.

6. 6

   To serve, pour chilled gazpacho into bowls, garnish with cucumber mint salsa, cilantro, and a sprig of mint. Serve with lime toasts on the side.