Sparkling Pineapple Soup

By Mark Bittman

Published June 2, 2012

  • Yunhee Kim for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Megan Hedgpeth.
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Total Time
10 minutes
Rating
4(90)
Comments
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Grated fresh pineapple and sparkling wine are the main ingredients in this cold, refreshing soup. A garnish of toasted coconut continues the tropical theme. It’s vacation as dessert.

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Ingredients

  • 2 cups sparkling wine

  • 3 cups grated pineapple flesh

  • 2 tablespoons lemon juice

  • Toasted coconut

Ingredient Substitution Guide
Nutritional analysis per serving

40 grams carbs; 338 calories; 2 grams saturated fat; 2 grams fat; 4 grams fiber; 15 milligrams sodium; 2 grams protein; 27 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a bowl, whisk together 2 cups sparkling wine

  2. Step 2

    In another bowl,combine 3 cups grated pineapple flesh, 2 tablespoons lemon juice

  3. Step 3

    Combine everything in one bowl, stir gently and serve immediately; do not refrigerate.

  4. Step 4

    Garnish: Toasted coconut.

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Ratings

4 out of 5
90 user ratings
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Comments

Maegan

This is sangria.

TonyO

Is Step 1 missing something: "Whisk together 2 cups sparkling wine..." with what?

TonyO

Is Step 1 missing something: "Whisk together 2 cups sparkling wine..." with what?

Maegan

This is sangria.

Katie

This recipe just made my summer!

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