Pineapple salsa soup
Yield: 6 Servings
Ingredients:
- 3 c Pineapple chunks fresh
- 1 Cucumber; peeled seeded and -chopped
- 2 Scallions; chopped
- 1 Jalapeno pepper; seeded and -finely chopped
- 1 Bell pepper yellow; cored -seeded and chopped
- 1 c Pineapple juice unsweetened
- 1/4 c Lime juice fresh
- 1 ts Sugar
Instructions:
pn Salt 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.
