Pineapple Salsa Soup
From EatingWell: July/August 1993
This colorful sweet-tangy soup is full of fresh pineapple, bell pepper and cucumber.
- 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
- 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.
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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- Total Time
- More than 1 hour
- Ease of Preparation
- July/August 1993