Lynn's Cold Pineapple Soup
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
1 pinch salt
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.
Makes about 5 cups. Serves 6.
An optimist is someone who goes after Moby Dick in a rowboat and
takes the tartar sauce with him.
- Zig Ziglar