Whether on the Mekong River or in your own kitchen, this chilled pineapple soup is perfect for cooling down any occasion.
Pineapples were introduced to the Mekong Delta in the 1930s, and since then, they have become a staple along the river, growing well around its banks and featured among other local produce at floating markets.
In Europe, pineapples were first brought to the continent by Christopher Columbus after he explored the Caribbean and South America, where the fruit originated. For a long time, the pineapple was viewed as a sign of wealth as growing them in Europe was difficult due to colder climates before the invention of hot water heating systems. Instead of being eaten, the fruits were proudly displayed at dinner parties – that is, until Europeans realized how delicious they were.
Whether in Europe or Asia, AmaWaterways provides fresh fruits straight from local markets that our chefs transform into delectable dishes like the one described in this recipe. Refresh yourself in the peak of summer heat with a sensationally sweet soup that is simple to create from the comfort of your very own home.
1 8 oz. can Pineapple (or about ½ fresh pineapple)
1/2 C Plain Yogurt
1/3 C and 1½ TBS Heavy Cream
¼ C Pineapple Juice
1/3 C Vanilla Ice Cream
2 TBS and 1 tsp. Icing Sugar
Using a blender or food processor, blend all the ingredients until a smooth soup consistency is reached. Serve immediately while chilled.