Summer Cucumber and Fresh Pineapple Soup

Oooooh! I love it when I can surprise people with a new chilled soup. This is my version of a recipe that is used in a hotel in Bankok, and is very refreshing.


  • 2  1/2 cups of cubed, fresh  pineapple
  • 1 seedless cucumber, peeled, cored and seeded, chopped
  • 1 large yellow bell pepper, seeded and chopped
  • 1/4 cup water
  • 1/4 cup whipping cream
  • 1 tsp. Worchestershire sauce
  • pinch of salt and white pepper
  • diced fresh pineapple for garnish

Blend the pineapple, cucumber, bell pepper and water in a food processor until thick and smooth. Add the cream, Worchestershire sauce, salt and pepper and pulse until well combined. Pour through a fine sieve into a bowl, pressing hard on the solids.

Chill, covered until very  cold for about 1 hour. Ladle into pretty bowls and garnish with the diced pineapple.

Yummy! Add a glass of chilled Chardonnay (NK’Mip makes a great one).



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