Pineapple Salsa Soup

July/August 1993

Your rating: None Average: 5 (2 votes)

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

Pineapple Salsa Soup

Makes: 6 servings, scant 1 cup each

Active Time:

Total Time:


  • 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


  1. 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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