| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetarian, Soups |
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 |
|
pn |
Salt |
INSTRUCTIONS
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.
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