Pineapple Salsa Soup

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)

Nutrition Profile

View Our Nutrition Guidelines »

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

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.

Tips & Notes

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

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.

Nutrition Bonus: Vitamin C (125% daily value).

Carbohydrate Servings: 1

Exchanges: 1 fruit

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