Pineapple Salsa Soup
Pineapple Salsa Soup recipe
Yield
6 servingsPrep
30 minCook
0 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
pineapple chunks
fresh |
*
|
| 1 |
cucumbers
peeled, seeded, chopped |
*
|
|
| 2 |
scallions, spring or green onions
chopped |
*
|
|
| 1 |
jalapeño pepper
seeded, finely chopped |
*
|
|
| 1 |
sweet red bell peppers
yellow, cored, seeded and |
*
|
|
| 1 | cup |
pineapple juice
unsweetened |
|
| ¼ | cup |
lime juice
fresh |
|
| 1 | teaspoon |
sugar
|
|
| 1 | pinch |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
pineapple chunks
fresh |
*
|
| 1 | each |
cucumbers
peeled, seeded, chopped |
*
|
| 2 | each |
scallions, spring or green onions
chopped |
*
|
| 1 | each |
jalapeño pepper
seeded, finely chopped |
*
|
| 1 | each |
sweet red bell peppers
yellow, cored, seeded and |
*
|
| 237 | ml |
pineapple juice
unsweetened |
|
| 59 | ml |
lime juice
fresh |
|
| 5 | ml |
sugar
|
|
| 1 | pinch |
salt
|
*
|
Directions
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 chilled, at least one hour.
The soup can be stored, covered, in the refrigerator for up to 8 hours.
