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

Marie Piraino
Source: EatingWell Magazine, July/August 1993


Ingredient Checklist


Instructions Checklist
  • 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 Facts

83.3 calories; protein 1.3g 3% DV; carbohydrates 21g 7% DV; exchange other carbs 1.5; dietary fiber 2g 8% DV; sugars 14.6g; fat 0.3g; saturated fatg; cholesterolmg; vitamin a iu 238.6IU 5% DV; vitamin c 108.4mg 181% DV; folate 40.1mcg 10% DV; calcium 29.8mg 3% DV; iron 0.7mg 4% DV; magnesium 24.9mg 9% DV; potassium 288.5mg 8% DV; sodium 28.4mg 1% DV; thiamin 0.1mg 11% DV.

Reviews (1)

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  • 5 star values: 1
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Rating: 5 stars
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 Read More