Pineapple gazpacho with pomegranate
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Serves:     people
Notes from Anna
  • These pretty little jewelled pots are quick and easy to make but look impressive.


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  1. Peel the ginger and place in a pan with the sugar and 100ml of water. Bring to the boil, reduce the heat and simmer gently for 5 minutes or until the sugar has dissolved and the liquid has acquired a syrupy consistency. Remove the ginger and leave to cool.
  2. Drain the pineapple slices and blitz with the ginger syrup.
  3. Divide the mixture among 6 shot-style glasses and chill.
  4. Just before serving scatter the pomegranate seeds on top of each glass.

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