Cucumber Pineapple Soup

[jat]

Cucumber Pineapple Soup

Serves 2 as Soup.

Adapted from The Oriental, Bangkok. As seen in the

August 2003 Gourmet

Serves "6" I would say 2 large bowls. Small portions is

best it tastes light to the tongue, but rich in flavor.

2 1/2 cups of cubed fresh pineapple I USED 2 CUPS

I feel 2 cups is better, otherwise it's a pineapple drink.

1 large seedless English cucumber, chopped and peeled

1 green bell pepper, chopped, seeded

1/4 cup of water

1/4 cup heavy cream

1 teas. Worcestershire sauce

1/4 teas. salt

1/8 teas. black pepper

Blend pineapple, cucumber, bell pepper, and water in a

food processor until thick and smooth, at least one min.

Add cream, Worces. sauce, salt and pepper and pulse till

combined. Pour through a fine sieve, pressing hard on

solids. Chill, covered, until cold, 30 min. to 1 hr.

Note: I enjoyed the remaining solid that did not go

through the sieve. I would reserve it for a side dish.

I am big into presentation, and I'm still thinking how

to make this soup attractive. Maybe a floating crisp

flavored looking flower with a slice of cucumber and a

dot of cherry tomatoe.

Blend pineapple, cucumber, bell pepper and water in a

food processor until thick and smooth, about 1-2 min.

Add cream, Worces. sauce, salt and pepper and pulse till

combined. Pour through a fine sieve into a bowl, and

press firmly on solids. Chill, covered until cold, 30min.

to one hour.

Keywords: Soup, Easy, Appetizer

( RG598 )