just got the recipe from Organic Avenue newsletter and it was delicious!!

Must try

Pineapple Cucumber Gazpacho
Created by: Jason Wrobel    
 
Ingredients:
4 cups chopped, peeled cucumber     
4 cups chopped pineapple (1 large pineapple) 
1 small jalapeno, seeded and diced  
1 handful fresh mint   
1 green onion, white bulb and 1 inch of green
1 tablespoon fresh lime juice
2 teaspoons Himalayan Salt  
1 handful fresh cilantro
3 tablespoons Bariani Olive Oil 
1 handful crushed pistachios         
 
Directions:
Blend 3 cups each of the cucumber and pineapple, jalapeno, green onion, lime juice, and salt until smooth. Add the remaining 1 cup of cucumber and pineapple, a handful of fresh mint, a handful of fresh cilantro, and 1½ tablespoons of oil. Pulse the blender quickly a few times to make a chunky texture. Before serving, add the chopped nuts to the soup and stir to distribute.
 
Divide among serving bowls and drizzle the remaining 1½ tablespoons of oil. Garnish with sprigs of fresh cilantro and a few mint leaves.