Pineapple Soup with Mint
By: Tom Goldsmith
Published: Thursday, July 31, 2014 - 9:14am

Ingredients




2 fresh pineapples
1 13.5 oz. can, coconut milk
1-2 Tbsp. Fresh mint leaves, finely chopped

Preparation

1 Trim the leaves and skin from the pineapple. 2 Cut the flesh away from the core and cut the slices into large chucks to fit in a food processor or blender. 3 Puree the pineapple in the blender (in batches) 4 Strain the puree into a large bowl to get rid of the small brown bits that inevitably find their way into the puree. A food mill is great for this. 5 Stir in the coconut milk a little at a time until you get the balance of flavors you like. 6 Stir in the fresh mint 7 Refrigerate over night 8 Serve cold as an appetizer or snack.

About

This is a simple soup made from fresh pineapple, coconut milk and a bit of finely chopped fresh mint.