pineapple salsa soup

Name: Pineapple Salsa Soup
Yield: 6
Ingredients: 3 cup(s) pineapple chunks, fresh; 1 - cucumber, peeled, seeded and diced; 2 - scallions, chopped; 1 - jalapeno pepper, seeded, finely chopped; 1 - yellow bell pepper, cored, seeded, chopped; 1 cup(s) unsweetened pineapple juice; 1/4 cup(s) fresh lime juice; 1 teaspoon(s) sugar; pinch(es) salt

8 Pinches

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yield 6 serving(s)

Ingredients

3 cups pineapple chunks, fresh
1 - cucumber, peeled, seeded and diced
2 - scallions, chopped
1 - jalapeno pepper, seeded, finely chopped
1 - yellow bell pepper, cored, seeded, chopped
1 cup unsweetened pineapple juice
1/4 cup fresh lime juice
1 teaspoon sugar
pinch salt

How To Make pineapple salsa soup

Step 1

In a food processor or blender, combine pineapple chunks, cucumbers, scallions and jalapenos and process until smooth.

Step 2

Add yellow peppers and, using an on/off motion, process until finely chopped.
Step 3

Transfer the mixture to a bowl and stir in pineapple juice, lime juice, cilantro, sugar and salt.
Step 4

Cover and refrigerate until chillled, at least one hour.
Step 5

The soup can be stored, covered, in the refrigerator for up to 8 hours.
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