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Pineapple Salsa Soup

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Recipe

Pineapple Salsa Soup recipe

 

Yield

6 servings

Prep

30 min

Cook

0 min

Ready

90 min

Ingredients

Amount Measure Ingredient Features
3 cups pineapple chunks
fresh
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1 cucumbers
peeled, seeded, chopped
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2 scallions, spring or green onions
chopped
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1 jalapeño pepper
seeded, finely chopped
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1 sweet red bell peppers
yellow, cored, seeded and
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1 cup pineapple juice
unsweetened
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¼ cup lime juice
fresh
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1 teaspoon sugar
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1 pinch salt
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Ingredients

Amount Measure Ingredient Features
7.1E+2 ml pineapple chunks
fresh
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1 each cucumbers
peeled, seeded, chopped
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2 each scallions, spring or green onions
chopped
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1 each jalapeño pepper
seeded, finely chopped
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1 each sweet red bell peppers
yellow, cored, seeded and
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237 ml pineapple juice
unsweetened
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59 ml lime juice
fresh
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5 ml sugar
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1 pinch salt
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 52g (1.8 oz)
Amount per Serving
Calories 414% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 3mg 0%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 3%
Sugars g
Protein 2g
Vitamin A 3% Vitamin C 134%
Calcium 2% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 

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