Pineapple Soup 8.000

Renee Comet for The Washington Post; styling by Bonnie S. Benwick

Plate Lab Aug 1, 2014

As simple, sweet and thirst-quenching as the best summertime recipes should be: a sweet-tart jolt of pineapple juice brightened with a little vinegar and spiked with cayenne. Serve as a first course.

Make Ahead: The soup needs to be refrigerated for at least 1 hour or up to overnight. The pineapple juice can be refrigerated for up to 5 days or frozen for up to 3 months before the soup is made.

8 - 12

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Tested size: 8-12 servings; makes 4 to 5 cups

  • 2 ripe pineapples (about 3 pounds apiece), peeled and cored
  • 1/4 cup water
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons white balsamic vinegar, or more as needed (may substitute white wine vinegar)
  • 1/4 teaspoon ground cayenne pepper, or more as needed
  • 1/2 teaspoon fine sea salt, or more as needed


Use a sharp paring knife to remove any eyes remaining in the pineapple flesh. Cut the flesh into large chunks, reserving a few for garnish. Transfer the remaining pineapple flesh to a food processor. Pulse several times, just until barely blended but not super-smooth.

Pour the pineapple into a fine-mesh strainer set over a bowl. Use a flexible spatula to push it through, catching the juice in the bowl. Discard the solids.

Transfer the juice to a blender along with the water, oil, vinegar, cayenne pepper and salt. Blend briefly, then taste; adjust the seasoning, adding vinegar, cayenne and/or salt as needed.

Cover the soup and chill for at least 1 hour and up to overnight. Divide among small cups or juice glasses or large shot glasses. Cut the reserved pineapple chunks into smaller pieces, and use them to garnish each portion. Serve right away.

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Recipe Source

Adapted from Jonathan Seningen, executive chef at Elizabeth's Gone Raw, the once-a-week vegan tasting event at Elizabeth Petty's Catering Company of Washington.

Tested by Joe Yonan.

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