Pineapple Salsa Soup

Pineapple Salsa Soup

1 Review
From: EatingWell Magazine July/August 1993

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

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 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


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  1. Combine pineapple, cucumber, scallions and jalapeno 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.
  • Make Ahead Tip: Cover and refrigerate for up to 8 hours.

Nutrition information

  • Per serving: 83 calories; 0 g fat(0 g sat); 2 g fiber; 21 g carbohydrates; 1 g protein; 40 mcg folate; 0 mg cholesterol; 15 g sugars; 239 IU vitamin A; 108 mg vitamin C; 30 mg calcium; 1 mg iron; 28 mg sodium; 289 mg potassium
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 1 fruit

Reviews 1

July 16, 2012
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By: mhoch85
Simple and delicious We all really enjoyed this delicious summer soup. It was very easy to prepare and I liked that I could make it ahead of time. I didn't have cilantro so I used fresh mint. Very good, can't wait to make it again. I will double the recipe next time and use the whole pineapple. Pros: Easy, good