Pepper, Pineapple and Chili Soup

This is an absolutely beautiful soup. It is so unique and fresh and light with an incredible variety of flavors that seem to meld effortlessly while still being unexpected. I love this soup, and it is generously courtesy of reader Mark C, who shared a version of this recipe and a lovely story about it with me.

Thank you Mark!

This soup is sweet and spicy and velvety. Besides the flavor, this soup is the most spectacular color you have ever seen, It is a brilliant yellowy orange color. Absolutely brilliant. The pictures really don’t do it justice- but trust me on this one!

This could certainly be served hot too, but I liked it best chilled. I served it to a crowd in frosty shot glasses, but will certainly also serve it as a starter at summer dinner parties this year.

Please try this simple, beautiful soup, you will be happy you did!

Pepper, Pineapple and Chili Soup, serves 6
2 Tbs butter
1 sweet onion, chopped
2 cups orange pepper, chopped
2 cups pineapple, chopped
1 Fresno Chili, minced
3 cups water
¼ cup cream
Kosher salt
Chives to garnish

In a medium sized pot, melt the butter over medium heat.

Sweat the onions on medium heat until they are soft and translucent. Make sure that you don’t brown the onions- you don’t want any color on them. If the pot starts to get dry, add some of the water.

Add the peppers and the chili and stir to coat with the butter and onions. Cook until the peppers are soft, about 5 minutes.

Cook until the peppers are soft, about 5-8 minutes.

Add the pineapple and stir to coat.

Cook for about 2 minutes, and then add the water.

Let the soup cook for about 15 minutes, or until about 1/3 of the liquid has been cooked down.

Remove the pot from the heat and let it cool for a few minutes.

Puree it in the blender on high until very smooth.

Whisk in the cream gently and season with salt.

Refrigerate the soup until cold.

Serve cold in a chilled glass or bowl. Garnish with freshly snipped chives or cilantro.