Directions

1. Toast coconut in a large skillet over medium-high heat 3 minutes or until golden brown and fragrant, stirring frequently; spread on a plate to cool.

 

2. Reserve 1/4 cup each dragon fruit, cucumber and pineapple for garnish; blend  banana, bell pepper, mango, jalapeño pepper, coconut water, shallot, salt, and remaining dragon fruit, cucumber and pineapple in a blender on high until chunky. Makes about 5 1/2 cups.

 

3. Serve gazpacho topped with cilantro, toasted coconut flakes, and reserved dragon fruit, cucumber and pineapple.

Tips & Tricks

Serve chilled or at room temperature.