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| 2 cups chopped pineapple chunks 2 cups chopped seeded and peeled cucumber 1 cup pineapple juicee 2/3 cup chopped red bell pepper |
6 Tbsp. chopped red onion 3 Tbsp. chopped Italian parsley 4 tsp. Minced jalapeño pepper 2/3 cup chopped yellow bell pepper |
Here's
how to make it:
For a smooth soup, puree all ingredients in a food processor or blender until smooth. If you like it chunky style, then just do a few pulses in the food processor to retain the character of the fruit and vegetables. Transfer to a bowl. Cover and refrigerate until cold, at least 2 hours and up to 6 hours. Season lightly with salt and pepper. Garnish with diced bell peppers and seeded cucumber.
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