Pineapple Salsa Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3 cup: 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 cup: Pineapple juice, unsweetened
1/4 cup: Lime juice, fresh
1 tsp: Sugar,
pn 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 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.
Source from luhu.jp
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.
Source from luhu.jp