Chilled Cucumber Pineapple Soup Recipes

CHILLED PINEAPPLE SOUP WITH COTIJA CHEESE AND BASIL

Steps:

• Add all ingredients to a Vitamix or blender.
• Puree until smooth.
• Chill in the refrigerator for 1 hour. Garnish with cotija cheese.

CHILLED CUCUMBER SOUP WITH PINEAPPLE

Steps:

• Peel the cucumber and halve lengthwise. Scrape out the the seeds and coarsely chop. Peel the pineapple, remove the stalk, and coarsely chop. Peel and coarsely chop the shallot. Rinse and dry the cilantro. Remove the leaves and coarsely chop.
• Puree the cucumber, pineapple, shallot, mineral water, lime juice, oil, salt, and 1 pinch of red pepper in the blender. Mix in the cilantro, and chill for 2 hours in the refrigerator. Remove from the refrigerator, and season to taste before serving.

CHILLED CUCUMBER-DILL SOUP

Steps:

• Set 1/4 cup of cubed cucumber aside.
• Place remaining cucumbers, 1/4 cup onion, 1/4 cup celery, 1/4 cup carrots, jalapeno peppers, Greek yogurt, sour cream, sugar, garlic powder, dill, salt, and pepper into the bowl of an 8-cup electric blender or food processor and pulse until all ingredients are just blended.
• Pour into a large bowl and stir in reserved 1/4 cup cucumber and remaining onion, celery, and carrots to add a little crunch to an otherwise creamy mixture. Taste for salt and pepper, adding more if desired.
• Place into the refrigerator for at least 4 hours before serving.

CHILLED MANGO AND PINEAPPLE SOUP

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.

CUCUMBER PINEAPPLE SOUP

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.

CUCUMBER SOUP

Steps:

• Finely chop a third of one of the cucumbers and set aside for when you're ready to serve later. Roughly chop the remaining cucumbers and tip into a blender or food processor along with the yogurt and lime juice. Add the tarragon, most of the mint leaves and most of the chives. Blitz until the mixture is smooth.
• Pour the soup into bowls or small cups, scatter over the finely chopped cucumber, remaining mint leaves and the rest of the chives. Drizzle with a little rapeseed oil just before serving.