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Smooth blended pineapple soup served cold with herbs and tropical garnish
Isaac blogger

Chilled Pineapple Soup

A smooth, refreshing chilled soup made from fresh pineapple, lightly seasoned for balance and served cold as a light appetizer or warm-weather starter.
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Prep Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4
Course: Appetizer / Light Starter
Cuisine: Contemporary / Seasonal
Calories:
Ingredients Method Notes

Ingredients
  

  • 2 ripe pineapples, peeled, cored, and chopped
  • ¼ cup cold water
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons white balsamic vinegar (or white wine vinegar)
  • ¼ teaspoon cayenne pepper (adjust to taste)
  • ½ teaspoon fine sea salt
  • Optional Garnish
  • Finely chopped parsley or mint
  • Small pineapple pieces

Method
 

  1. Before You Begin:
  2. Prepare your ingredients and equipment as needed. Results may vary depending on pineapple ripeness, blending time, and chilling conditions.
  3. Peel, core, and chop pineapple into chunks. Reserve a small portion for garnish if desired.
  4. Blend pineapple until completely smooth, avoiding excessive foam.
  5. Strain through a fine mesh strainer into a bowl, pressing gently to extract liquid. Discard excess pulp.
  6. Return strained liquid to blender. Add water, olive oil, vinegar, cayenne, and salt. Blend briefly until combined.
  7. Transfer to a covered container and refrigerate for at least 1 hour, or until thoroughly chilled and flavors are balanced.
  8. Stir before serving, garnish if desired, and serve cold.

Notes

  • Use ripe pineapple for best flavor and natural sweetness.
  • Strain after blending for a smooth texture.
  • Adjust vinegar and salt gradually to balance sweetness.
  • Chill thoroughly before serving.
  • Refrigerate within 2 hours and use within 3 days.
  • Discard if odor, color, or texture changes.