This is a great cold soup to make for your next party. Best part is you can use seasonal fruit – like those unctuous peaches or luscious plums (yes even real men have an inner Nigella 🙂 )and nectarines you are seeing in the markets and stores these days. You can also add some white wine, rum, tequila or vodka to this. Really the possibilities are endless. When I’m asked to Chef at an engagement, this is one of my go-to recipes. I just put in whatever flavors my hostess/host likes, or whatever is in season.

I’ve made variations using cantaloupe, watermelon, peaches and served them in shot glasses or wine glasses. I’ve tried different combinations of fruit and juices when I make it. Make it spicy by increasing the jalapenos or leave them out if you don’t like the heat. It can be an hors d ‘oeuvre or appetizer. For an hors d ‘oeuvres, make it thinner so it can easily be poured and drunk as a shot. Add the tequila and watch your friends stand in line for refills. Just keep reminding them there is alcohol in it and if you are going to leave the pitcher of soup on the table unattended, put the disclaimer “Please Drink Responsibly” on the table. Too much to lose when you don’t.

The combination of sweet fruit with the intoxicating aroma of the gazpacho-like (except for tomatoes) vegetables – red onion, cucumber, red pepper and cilantro will make even the most cold-soup-averse individual, ask for more. I’m showing it served in a couple of different ways – but feel free to experiment, just don’t forget to send me pictures. As always – enjoy!

4 cups fresh pineapple, diced
1 or 2 ripe mango, peeled and diced
1 cup 10% cream
1 cup orange juice
2 tbsp honey – plus more to taste
2 tbsp lime juice – zest before juicing, reserve the zest for garnish
1 English cucumber, peeled and seeded
1 large red pepper
1/2 – 1 red onion
1 jalapeno pepper, test for heat – add more or less according to the heat (I don’t de-seed or de-vein the pepper)
2 cloves garlic – don’t leave this out
2 tbsp fresh cilantro, chopped, plus more for garnish – this will change the colour of the soup so maybe chop it by hand and stir it in before serving
Salt and pepper to taste

Place the pineapple, mango, cream, orange juice, honey, and lime juice in a blender or food processor. Blend until pureed and pour into a large bowl – taste, season with salt and pepper, taste again – notice the sunny colours
To the same processor, add the cucumber, red pepper, red onion, jalapeno pepper, garlic, and 2 tablespoons of cilantro – blend. You may need to add some water or orange juice to get it started – taste, season with salt and pepper, and taste again – notice the vibrancy of these colours
Cover and refrigerate for at least one hour before serving. Remove from the refrigerator – taste, season and taste again – before having some fun serving it – here are some suggestions:
a – If you have not combined the soup, ensure that each soup has the same consistency – pour each into a two cup measure, carefully – at the same pace, pour from each measure into the glass or bowl so the soups meet in the middle – a nice split soup effect – if it doesn’t have the same consistency, don’t panic, just pour the thinner one at a slower pace – practice
b – Combine the soups with a gentle swirl and fill your glass or bowl
Garnish with one or any combination of: finely diced fruit, crumbled goat or feta cheese – the salty contrast is amazing on your tongue, finely diced red pepper, red onion or skin-on cucumber, cilantro or lime zest before serving – it’s all a visual feast at this stage
c – Come up with your own design (send me the picture)

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