This colorful sweet-tangy soup is full of fresh pineapple, bell pepper and cucumber. Source: EatingWell Magazine, July/August 1993

Marie Piraino
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Ingredients

Directions

  • 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.

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Tips

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

Nutrition Facts

83 calories; 0.3 g total fat; 28 mg sodium. 21 g carbohydrates; 1.3 g protein; Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/16/2012
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