CHILLED CUCUMBER APPLE SOUP
Steps:
- Over medium heat saute the shallots in the grapeseed oil for about 5 minutes until the shallots are translucent. Allow to cool completely and then combine with the rest of the ingredients in a food processor and puree to smooth consistency. Strain through a fine mesh strainer and season, to taste, with salt and pepper. If the soup is too thick, add more vegetable stock.
CHILLED PEAR AND PINEAPPLE SOUP
Steps:
- In a food processor, combine the pineapple and pear chunks. Puree until smooth and strain through a fine sieve into a bowl. Add the tea and wine and mix. Add honey and lemon juice a little bit at a time to taste. Chill until very cold. Serve in bowls or martini glasses, garnishing each bowl with 2 pineapple leaves, sticking up like rabbit ears.
CHILLED MANGO AND PINEAPPLE SOUP
This is a refreshing soup, perfect for a sweet side dish in the summer! Garnish with a lime slice for a pretty presentation!
Provided by Ivon
Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes
Time 2h15m
Yield 4
Number Of Ingredients 5
Steps:
- Blend mangoes, pineapple, water, sugar, and lime juice in a blender until smooth; strain through a fine-mesh strainer. Chill soup in the refrigerator for 2 hours.
Nutrition Facts : Calories 104.5 calories, Carbohydrate 27.3 g, Fat 0.3 g, Fiber 2.2 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 3.1 mg, Sugar 23.5 g
CUCUMBER PINEAPPLE SOUP
as strange as this sounds it is wonderfully light and refreshing, for these long hot summer days.this is from gourmet
Provided by chia2160
Categories Pineapple
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- add first 4 ingredients to a food processor and blend for 1 minute.
- add remaining ingredients and process until combined.
- pour through a mesh sieve into a bowl, pressing on solids, discard solids.
- chill 30-60 minutes, serve.
Nutrition Facts : Calories 77.3, Fat 3.8, SaturatedFat 2.3, Cholesterol 13.6, Sodium 15.5, Carbohydrate 11.4, Fiber 1.5, Sugar 7.4, Protein 1.1
CHILLED PINEAPPLE CHAMPAGNE SOUP
Provided by Nancy Harmon Jenkins
Categories soups and stews, appetizer
Time 1h15m
Yield 8 to 10 servings as a first course
Number Of Ingredients 10
Steps:
- Peel and core pineapples. Set fruit aside and place peel and cores in a large heavy saucepan with 1 1/2 cups water. Bring to a boil, cover and cook over moderate heat for 15 minutes. Strain liquid through cheesecloth, discard solids and return pineapple liquid to saucepan.
- Combine granulated sugar with remaining 2/3 cup water. Bring to a boil over medium heat and cook briefly, approximately 5 minutes, just long enough to make a thin syrup.
- Cut pineapple in chunks, reserving a few slivers for garnish. Sprinkle confectioners' sugar over reserved pieces and set aside in refrigerator.
- Place remaining pineapple in saucepan together with liquid from the cooked peel and the sugar syrup. Add cinnamon if desired, especially if the pineapples are not very flavorful. Place over moderate heat, cover and cook for approximately 30 minutes, or until fruit is soft.
- In a food processor, puree the pineapple and liquid in batches. Coarsely chop the mint leaves and puree with pineapple. Taste and add brandy and salt if desired. Cool slightly, cover and place in refrigerator to chill overnight.
- The next day, stir in white wine and let sit for several hours. About 30 minutes before serving, delicately stir in the chilled Champagne. Serve in bowls set over iced liners. Float pineapple garnish decorated with mint leaves.
Nutrition Facts : @context http, Calories 218, UnsaturatedFat 0 grams, Carbohydrate 40 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 8 milligrams, Sugar 33 grams
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