When the daytime high leaves you feeling like the kitchen is the last place you want to be, a chilled soup is the perfect answer to “What’s for dinner?” A few months ago I was asked to participate in the Anyday Magic Chilled Soup Challenge. I have participated in past challenges, with themes like Healthy Pancakes, Ultimate Casserole, and Holiday Trifle. This challenge, however, was for a Chilled Soup.
Now, I know when people think of chilled soup, their immediate thought will probably go to Gazpacho. I’ll admit, that is the first place mine went too. But, I know there are many versions of tomato-based gazpacho soups out there, so I wanted to do something a little different. I decided to add a sweet-savoury spin to the gazpacho by using pineapple and mango, paired with onion, garlic, and pepper. The flavour combination is really good, and with the use of a food processor or blender, it takes only minutes to put together.
You can view my recipe for Creamy Pineapple Mango Gazpacho HERE.
There is a catch. I’m seeking votes to help bump my recipe into first place (long way to go, but worth a shot). Voting is open to Canadians until the end of July, and one voter will be chosen at random to win a beautiful stainless-steel cookware set.
Thank you so much for the consideration! I hope you enjoy this hot day with a cold soup!
Disclaimer – I received a $50 gift card to cover grocery expenses for participating in this contest. However, the opinions expressed are my own. You can view the full rules and regulations HERE.
Wow, Jeanine your soup looks great, my little one hates tomato anything, this soup will definitely be on the kitchen table soon!
To beat the heat, we had temperatures up to 42 Celsius the past few days. I decided to put a large beef roast in the slow cooker overnight, dinner is ready only need the sides which will be salads and corn on the cob! Love the slow cooker!
Have a great day!
I made this awesome soup also but it has to be cooked first then eaten as a cold soup.Here living in Costa Rica they have this squash called”CHIVERRE”which is like a white spaghetti squash and sweet potato with a cream of mushroom soup mix,I used abt 2 cups of this squash 1 large sweet potato grated mixed in with the mushroom soup mix cooked in with aout 2 cups of water or whatever the soup mixture calls for,cook and let it cool.Enjoy when it is cool as all the veggies blend together.
It’s so good if you replace half the cream with for full fat coconut milk. YUMM it ads another flavour level. What a great recipe! Thanks for sharing.
This link for the recipe goes to a 404, do you happen to have a copy of the recipe…sure would love it 🙂