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Pineapple Salsa Soup
Ingredients:
3 cPineapple chunks, fresh
1Cucumber; peeled, seeded and
-chopped
2Scallions; chopped
1Jalapeno pepper; seeded and
-finely chopped
1Bell pepper, yellow; cored,
-seeded and chopped
1 cPineapple juice, unsweetened
1/4 cLime juice, fresh
1 ts Sugar
pn Salt
Method:
In a food processor or blender, combine pineapple chunks, cucumbers,
scallions and jalapenos and process until smooth. Add yellow peppers
and, using an on/off motion, process until finely chopped. Transfer
the mixture to a bowl and stir in pineapple juice, lime juice,
cilantro, sugar and salt. Cover and refrigerate until chillled, at
least one hour. The soup can be stored, covered, in the refrigerator
for up to 8 hours.
Makes about 5 cups. Serves 6.
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