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).