Pineapple soup can be refrigerated for up to 5 days or frozen for up to 3 months before the making the soup. So there will be no worry of the spoiling this soup
As simple, sweet and thirst-quenching as the best summertime recipes should be: a sweet-tart jolt of the pineapple juice brightened with the little vinegar and spiked with cayenne. Serve as the first course.
Tested size: 8-12 servings; makes 4 to 5 cups
INGREDIENTS
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
DIRECTIONS
Use a sharp paring knife to is 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 this 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 the push it through, catching the juice in the bowl. Discard the solids.
Transfer the juice to is the 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 the 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 the garnish each portion. Serve right away.
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