| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Italian |
|
1 |
servings |
INGREDIENTS
| 2 |
c |
Chopped cored peeled pineapple |
| 2 |
c |
Chopped seeded peeled cucumber |
| 1 1/2 |
c |
Pineapple juice |
| 2/3 |
c |
Chopped red bell pepper |
| 2/3 |
c |
Chopped yellow bell pepper |
| 6 |
tb |
Chopped Maui or Vidalia onion |
| 3 |
tb |
Chopped Italian parsley |
| 4 |
ts |
Minced jalapeño chiles |
INSTRUCTIONS
(I used 4 tbs of Jim's Smokin' Chipotle Sauce and Guajillos from the garden
instead of Jalapenos)
Garnish: diced bell/chile pepper and seeded cucumber
Puree first 8 ingredients in blender until smooth. Transfer to bowl. Cover
and refrigerate until cold, at least 2 hours or up to 6 hours. Season with
salt and pepper.
Ladle soup into bowls. Sprinkle with additional chopped vegetables and/or
chiles.
Makes 4 servings. Bon Appétit August 1997
Posted to CHILE-HEADS DIGEST by GarryMass@aol.com on Jul 14, 1999,
converted by MM_Buster v2.0l.
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