Chilled Prickly Pear Soup

A refreshing beginning to any meal that features a unique ingredient. The prickly pear adds a nice flavor and is the reason for the beautiful color. This recipe calls for the juice from a can of vera chunks, the chunks from this can are used in my Chilled Kiwi Soup so you can make two soups with this one can with the additional ingredients the recipe calls for. This will make 6 – 8 shot glasses, depending on the size or use small bowls. If you like this version, try my other versions Chilled Mango Soup and Chilled Kiwi Soup.


2 Prickly pears peeled, pureed and strained to remove seeds
3 mangos peeled, pit removed and diced
1 cup of juice from a can of aloe vera chunks
1/4 cup of cilantro stems removed
3 kumquats not peeled
Juice of one lime
1 cup of lite coconut milk
1 teaspoon of kosher salt
1 tablespoon of fresh goat cheese
Garnish (optional)
Sliced kumquats
Chiffonade of fresh mint


Peel pears and blend until smooth and strain to remove seeds. Rinse blender to remove any seeds and place juice of prickly pear and remaining soup ingredients into blender and blend until smooth. Chill for at least an hour and serve with sliced kumquats and a chiffonade of fresh mint.

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