Pineapple Salsa Soup

From:  Eating Well Magazine - July/Aug 1993–Ellen Taylor and Harvey Harrison



3 C. Fresh Pineapple Chunks

1 cup unsweetened pineapple juice

1 cucumber, peeled, seeded and chopped

1/4 C. fresh lime juice

2 scallions, chopped

2 T. chopped fresh cilantro

1 jalapeño pepper, seeded and finely chopped

1 tsp. sugar

1 yellow bell pepper, cored, seeded, and chopped

pinch of salt






Process pineapple, cucumber, scallions and jalapeño  in food processor or blender until smooth.  Add yellow pepper to above mixture using on/off motion, process until finely chopped. Transfer to a bowl and add remaining ingredients.

Cover and refrigerate until chilled, at least 1 hour. (This can stay in the refrigerator for up to 8 hours). Serves 6.