Pineapple Salsa Soup1
By Just A Pinch KitchenCrew
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- 3 c
- pineapple chunks, fresh
- cucumber, peeled, seeded and diced
- scallions, chopped
- jalapeno pepper, seeded, finely chopped
- yellow bell pepper, cored, seeded, chopped
- 1 c
- unsweetened pineapple juice
- 1/4 c
- fresh lime juice
- 1 tsp
1In a food processor or blender, combine pineapple chunks, cucumbers, scallions and jalapenos and process until smooth.
2Add yellow peppers and, using an on/off motion, process until finely chopped.
3Transfer the mixture to a bowl and stir in pineapple juice, lime juice, cilantro, sugar and salt.
4Cover and refrigerate until chillled, at least one hour.
5The soup can be stored, covered, in the refrigerator for up to 8 hours.