Chilled Cucumber Pineapple Soup Recipes

CHILLED PINEAPPLE SOUP WITH COTIJA CHEESE AND BASIL

Chilled Pineapple Soup with Cotija Cheese and Basil image

Easy chilled pineapple gazpacho soup recipe

Provided by Sandi Gaertner

Time 10m

Number Of Ingredients 9

Ingredients

3 cups pineapple ((1 whole pineapple with core removed))
1 tablespoon lime juice ((juice from 1 whole lime))
3 tablespoons guava juice
1 tablespoon lemon juice
3 dates ((remove the pits!))
1 tablespoon fresh basil
1/2 cup coconut cream
1/4 cup banana
1 tablespoon cotija cheese

Steps:

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

Nutrition Facts : ServingSize 1 g, Calories 246 kcal, Carbohydrate 48 g, Protein 2 g, Fat 7 g, SaturatedFat 6 g, Cholesterol 2 mg, Sodium 43 mg, Fiber 3 g, Sugar 40 g, UnsaturatedFat 1 g

CHILLED CUCUMBER SOUP WITH PINEAPPLE

Chilled Cucumber Soup with Pineapple image

The Chilled Cucumber Soup with Pineapple recipe out of our category Tropical Fruit! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Time 2h20m

Yield 4

Number Of Ingredients 9

Ingredients

2 Cucumber
0.5 Pineapple
1 shallot
4 cilantro
250 milliliters mineral water
2 Limes (juiced)
2 Tbsps Avocado oil
1 tsp salt
Red pepper flakes

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 MANGO AND PINEAPPLE SOUP

Chilled Mango and Pineapple Soup image

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

Ingredients

2 small champagne mangoes, peeled and chopped
1 ½ cups chopped pineapple
½ cup water
2 tablespoons white sugar
2 teaspoons lime juice

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

CHILLED CUCUMBER SOUP WITH AVOCADO TOAST

Chilled Cucumber Soup With Avocado Toast image

A chilled cucumber soup, whirled together in the blender to serve as an instant dinner, is one of the quiet rewards of midsummer. The trick to making it hearty enough is to not stint on the seasonings, especially when something as mild as cucumber is the main ingredient. Garlic, plenty of herbs, jalapeño and anchovy add plenty of flavor, while buttermilk contributes a creamy, light texture. You could serve this with nothing more than some crusty or toasted bread on the side and be satisfied, but a topping of soft avocado dressed with a little lemon juice and feta cheese fills out the meal nicely. And the muted green colors of avocado toast and cucumber soup look as cooling as they taste.

Provided by Melissa Clark

Categories easy, quick, soups and stews

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 17

Ingredients

1 pound cucumbers, peeled, halved lengthwise and seeded
2 cups buttermilk (or use 1 1/2 cups plain yogurt plus 1/4 cup water)
1 large garlic clove, peeled and smashed
2 anchovy fillets (optional)
2 small whole scallions, trimmed
1/2 jalapeño, seeded, deveined and chopped
1/2 cup packed mixed fresh herbs (like mint, parsley, dill, tarragon, basil and cilantro)
1/2 teaspoon sherry or white wine vinegar, more to taste
3/4 teaspoon kosher sea salt, plus more to taste
4 slices baguette or other bread, toasted
1 avocado, pitted, peeled and thinly sliced
1/2 lemon
2 tablespoons crumbled feta cheese
Extra-virgin olive oil, for serving
Freshly ground black pepper
1 ear of corn, shucked, kernels sliced off
Fresh dill, for serving

Steps:

In the bowl of a blender or food processor, combine cucumber, buttermilk, garlic, anchovy, scallions, jalapeño, fresh herbs, sherry vinegar and salt. Blend until smooth and adjust seasoning as needed.
Smash avocado slices on the toasted bread. Sprinkle with crumbled feta, squeeze the juice of the lemon half over the top and finish each with a drizzle of olive oil and some pepper. Transfer to a plate and set aside.
Distribute soup between 4 bowls and garnish with raw corn kernels and a drizzle of olive oil. Serve avocado toast on the side.

Nutrition Facts : @context http, Calories 235, UnsaturatedFat 7 grams, Carbohydrate 30 grams, Fat 11 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 729 milligrams, Sugar 10 grams, TransFat 0 grams

CHILLED CUCUMBER SOUP

Chilled Cucumber Soup image

Provided by Judy Goldwasser

Categories Soup/Stew Vegetarian Yogurt Cucumber Chill

Yield Serves 6

Number Of Ingredients 8

Ingredients

5 cucumbers
1/2 cup chopped parsley
6 scallions, chopped
2 tablespoons chopped fresh dill
1/4 cup fresh lemon juice
1 quart buttermilk
1 pint yogurt
Salt and freshly ground pepper

Steps:

Peel cucumbers and cut them in half, scraping out seeds. Sprinkle the cucumbers with salt and let them stand 30 minutes. Drain excess water.
Chop the cucumbers coarsely and put the pieces in the blender along with scallions, dill, lemon juice, buttermilk, and yogurt. Blend at high speed. Season with salt and pepper to taste. Chill well before serving.

CUCUMBER PINEAPPLE SOUP

cucumber pineapple soup image

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

Ingredients

2 1/2 cups fresh pineapple, cubed
1 seedless cucumber, peeled and chopped
1 green pepper, chopped
1/4 cup water
1/4 cup heavy cream
1 teaspoon Worcestershire sauce
salt and pepper

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

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