Chilled Pineapple Champagne Soup Recipes

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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

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 PINEAPPLE SOUP



Chilled Pineapple Soup image

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

Provided by EAT SMARTER

Time 3h30m

Yield 2

Number Of Ingredients 5

1 Pineapple
75 grams sugar
1 Vanilla bean
1 lemon (zested)
2 Pineapple (canned)

Steps:

  • Preheat the oven to 180°C (approximately 350°F). Remove the stalk from the pineapple and roast for 1 hour. Remove from the oven and let cool.
  • Melt the sugar in a pan, and caramelize until golden brown. Add 250 ml (approximately 8 ounces) of water, being careful not to splash the mixture. Remove from the heat and let cool.
  • Halve the pineapple and remove the fruit. Slit the vanilla pod lengthwise, and scrape out the seeds. Puree the pineapple with the seeds. Add the puree and the lemon zest to the syrup and simmer for 10 minutes. Pass through a fine strainer, let cool, and chill in the refrigerator.
  • Divide into bowls, and garnish with a slice of canned pineapple.

CHAMPAGNE PEACH AND MINT SOUP



Champagne Peach and Mint Soup image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 3h40m

Yield 12 hors d'oeuvres size servings

Number Of Ingredients 7

1 bottle dry Champagne
6 large fresh peaches, peeled and sliced
1/8 teaspoon salt
4 large sprigs fresh mint, left intact but well washed and dried in a salad spinner or with paper toweling
White pepper
2 tablespoons creme fraiche
12 small sprigs fresh mint, for garnish

Steps:

  • Combine Champagne, peaches, salt, large sprigs of mint, and white pepper in a large saucepan or deep pot. Cook for 20 minutes over medium heat to infuse flavors. Remove from heat and remove large mint sprigs. Adjust salt and white pepper, if needed. Blend with an immersion blender and chill. Serve in demitasse cups garnished with 1/2 teaspoon creme fraiche and small mint sprigs.

Nutrition Facts : Calories 95 calorie, Fat 1 grams, SaturatedFat 0.5 grams, Cholesterol 3 milligrams, Sodium 23 milligrams, Carbohydrate 10 grams, Fiber 1 grams, Protein 1 grams, Sugar 8 grams

CHILLED PINEAPPLE CHAMPAGNE SOUP



Chilled Pineapple Champagne Soup image

Provided by Nancy Harmon Jenkins

Categories     soups and stews, appetizer

Time 1h15m

Yield 8 to 10 servings as a first course

Number Of Ingredients 10

2 fresh sweet pineapples
1 1/2 cups plus 2/3 cup water
2/3 cup granulated sugar
1 tablespoon confectioners' sugar
1/2 teaspoon cinnamon (optional)
3/4 cup fresh mint leaves, plus a few extra for garnish
2 tablespoons brandy or Cognac
Salt to taste (optional)
1/3 cup fruity white wine
1 bottle (750 milliliters) very dry Champagne or sparkling wine, chilled

Steps:

  • Peel and core pineapples. Set fruit aside and place peel and cores in a large heavy saucepan with 1 1/2 cups water. Bring to a boil, cover and cook over moderate heat for 15 minutes. Strain liquid through cheesecloth, discard solids and return pineapple liquid to saucepan.
  • Combine granulated sugar with remaining 2/3 cup water. Bring to a boil over medium heat and cook briefly, approximately 5 minutes, just long enough to make a thin syrup.
  • Cut pineapple in chunks, reserving a few slivers for garnish. Sprinkle confectioners' sugar over reserved pieces and set aside in refrigerator.
  • Place remaining pineapple in saucepan together with liquid from the cooked peel and the sugar syrup. Add cinnamon if desired, especially if the pineapples are not very flavorful. Place over moderate heat, cover and cook for approximately 30 minutes, or until fruit is soft.
  • In a food processor, puree the pineapple and liquid in batches. Coarsely chop the mint leaves and puree with pineapple. Taste and add brandy and salt if desired. Cool slightly, cover and place in refrigerator to chill overnight.
  • The next day, stir in white wine and let sit for several hours. About 30 minutes before serving, delicately stir in the chilled Champagne. Serve in bowls set over iced liners. Float pineapple garnish decorated with mint leaves.

Nutrition Facts : @context http, Calories 218, UnsaturatedFat 0 grams, Carbohydrate 40 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 8 milligrams, Sugar 33 grams

CHILLED PEAR AND PINEAPPLE SOUP



Chilled Pear and Pineapple Soup image

Provided by Food Network

Categories     dessert

Time 30m

Number Of Ingredients 6

1 large pineapple, ripe, leaves reserved, peeled, cored, and cut into chunks
3 pears, peeled, halved, and cored
2 cups cooled camomile tea
1/2 cup fragrant dessert wine (recommended: Muscat de Beaumes de Venise or Sauternes)
Honey
Freshly squeezed lemon juice

Steps:

  • In a food processor, combine the pineapple and pear chunks. Puree until smooth and strain through a fine sieve into a bowl. Add the tea and wine and mix. Add honey and lemon juice a little bit at a time to taste. Chill until very cold. Serve in bowls or martini glasses, garnishing each bowl with 2 pineapple leaves, sticking up like rabbit ears.

CHAMPAGNE PINEAPPLE COCKTAIL



Champagne Pineapple Cocktail image

Categories     Champagne     Fruit Juice     Alcoholic     Cocktail Party     New Year's Eve     Pineapple     Gourmet     Drink

Yield Makes 1 cocktail.

Number Of Ingredients 2

3 tablespoons chilled unsweetened pineapple juice
1/3 cup champagne

Steps:

  • In a champagne flute combine the pineapple juice and the champagne and stir the cocktail once.

CHILLED PINEAPPLE MOUSSE WITH PISTACHIOS



Chilled Pineapple Mousse with Pistachios image

Light and creamy, yet still refreshingly summery, this pineapple mousse with pistachios and lime sabayon comes in beautiful shades of green.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 16

2 1/4 ounces shelled, unsalted pistachios (1/2 cup)
9 graham crackers
1/4 cup granulated sugar
1/4 teaspoon salt
4 ounces (8 tablespoons) unsalted butter, melted
2 cans (20 ounces each) pineapple chunks, packed in syrup
Canned pineapple juice (up to 2 cups), as needed
2 tablespoons plus 2 teaspoons powdered gelatin (from three 1/4-ounce envelopes)
1/2 cup boiling water
2 teaspoons finely grated lemon zest
1/4 cup fresh lemon juice (from 2 lemons)
8 ounces (1 cup) cream cheese, softened
1 cup sour cream
1 1/4 cups confectioners' sugar
2 cups heavy cream
Lime Sabayon, for serving

Steps:

  • Make the crust: Place pistachios in a food processor, and pulse until coarsely chopped. Reserve 1/4 cup, and place in a small bowl. Continue to pulse remaining pistachios until fine crumbs form, and transfer to a large bowl. Pulse graham crackers until large crumbs form (about 1 1/3 cups). Add graham cracker crumbs to pistachios and mix well. Stir in granulated sugar, salt, and butter until well combined. Pat crumb mixture into bottom of an 8-cup, 3- to 4-inch-deep souffle dish. Crust should be about 1 inch thick.
  • Make the mousse: Make a collar for the dish by folding a 24-inch-long piece of parchment into a quadruple-thick strip about 4 inches wide. Wrap very tightly around rim of dish, and secure with tape, making sure there are no gaps between dish and parchment. The collar should come at least 3 inches above the top of dish. Place dish in refrigerator.
  • Drain pineapple in a sieve, reserving syrup. You will need a scant 4 cups fruit and 2 3/4 cups syrup. (Add enough canned pineapple juice to syrup to reach that amount.) Pulse 1 cup pineapple chunks in a food processor until a coarse puree forms.
  • Place gelatin in a medium bowl. Pour 1 cup pineapple syrup over gelatin, and let stand until softened, about 5 minutes. Pour boiling water over gelatin, and stir until smooth. Stir in lemon zest and juice, and the remaining 1 3/4 cups pineapple syrup.
  • Prepare an ice-water bath. Beat cream cheese with a mixer until soft and smooth, about 3 minutes. Beat in sour cream and 1 cup confectioners' sugar until smooth. Slowly whisk in gelatin mixture until incorporated. Fold in pineapple chunks and puree.
  • Whisk cream with remaining 1/4 cup confectioners' sugar until medium-soft peaks form. Fold into cream cheese mixture. Place bowl in ice-water bath. Stir until slightly thickened, but still pourable, and pineapple chunks no longer fall to the bottom, about 10 minutes. Using a rubber spatula, carefully scrape the bowl while stirring to chill mousse evenly.
  • Place dish on a baking sheet, and pour mousse mixture into the dish, spooning in pineapple chunks. Gently smooth the top. Refrigerate until set, at least 2 hours (or overnight).
  • Sprinkle the mousse with reserved 1/4 cup pistachios. Carefully remove collar from dish. Turn spoonfuls of mousse onto plates and serve with lime sabayon on the side.

STRAWBERRY CHAMPAGNE SOUP



Strawberry Champagne Soup image

A wonderfully decadent summer cold soup to beat the heat and warm the senses. Soooo simple!

Provided by Tara Besares

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Fruit Soup Recipes

Time 2h10m

Yield 4

Number Of Ingredients 4

5 cups quartered strawberries
¼ cup white sugar
⅛ teaspoon salt
1 cup champagne

Steps:

  • Place the strawberries into a blender, and sprinkle with sugar and salt. Process until smooth. Cover, and chill for 2 hours. Stir in champagne just before serving.

Nutrition Facts : Calories 162.2 calories, Carbohydrate 29 g, Fat 0.6 g, Fiber 3.9 g, Protein 1.3 g, Sodium 77.7 mg, Sugar 22.4 g

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