Recipe information
Yield
Makes 4 servings
Ingredients
2 cups chopped cored peeled pineapple
2 cups chopped seeded peeled cucumber
1 1/2 cups pineapple juice
2/3 cup chopped red bell pepper
2/3 cup chopped yellow bell pepper
6 tablespoons chopped Maui onion
3 tablespoons chopped Italian parsley
4 teaspoons minced jalapeño chili
Garnish:
diced bell pepper and seeded cucumber
Preparation
Step 1
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.
Step 2
Ladle soup into bowls. Sprinkle with additional chopped vegetables.
