1 cup pineapple chunks
1 small cucumber, peeled and sliced
1 large tomatillo, cored and sliced
1/2 cup cilantro leaves
1 teaspoon ground cumin
Dash cayenne pepper
1/4 to 1/2 cup pineapple juice (or water)
1/2 avocado, diced (optional)
1 tablespoon hemp nut (optional)
1) Place all ingredients except the optional avocado and/or hemp nut in a blender and process until the mixture is well blended. Add avocado and/or hemp nut and enjoy.
Easy, light, spicy, and delicious:P Hope you enjoy!
Source of recipe: This recipe was inspired by the Cucumber-White Grape Gazpacho recipe from the Everyday Raw cookbook by Matthew Kennedy.