Pineapple Salsa Soup

http://www.eatingwell.com/recipes/pineapple_salsa_soup.html

From EatingWell:  July/August 1993

This colorful sweet-tangy soup is full of fresh pineapple, bell pepper and cucumber.

6 servings, scant 1 cup each | Active Time: 15 minutes | Total Time: 1 1/4 hours (including chilling time)

Ingredients

• 3 cups fresh pineapple chunks
• 1 cucumber, peeled, seeded and chopped
• 2 scallions, chopped
• 1 jalapeño pepper, seeded and finely chopped
• 1 yellow bell pepper, chopped
• 1 cup unsweetened pineapple juice
• 1/4 cup lime juice
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon sugar
• Pinch salt

Preparation

1. Combine pineapple, cucumber, scallions and jalapeño in a food processor or blender and process until smooth. Add bell pepper and pulse until finely chopped. Transfer the mixture to a bowl and stir in pineapple juice, lime juice, cilantro, sugar and salt. Cover and refrigerate until chilled, at least 1 hour.

Nutrition

Per serving : 76 Calories; 0 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 19 g Carbohydrates; 1 g Protein; 2 g Fiber; 28 mg Sodium; 263 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 fruit

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 8 hours.