Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Marie Piraino
Source: EatingWell Magazine, July/August 1993

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Recipe Summary test

total:
1 hr 15 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

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.

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Tips

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

Nutrition Facts

83 calories; protein 1.3g; carbohydrates 21g; dietary fiber 2g; sugars 14.6g; fat 0.3g; vitamin a iu 238.6IU; vitamin c 108.4mg; folate 40.1mcg; calcium 29.8mg; iron 0.7mg; magnesium 24.9mg; potassium 288.5mg; sodium 28.4mg; thiamin 0.1mg.
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Reviews (2)

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