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

 

 

 

Instructions: 

 

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.