Recipes from Mexico :: Mexican Soups and Stews
1/2 c. yellow bell peppers, chopped
1/4 c. pineapple juice
1 (1 1/2 pound) fresh pineapple, chopped
1/4 c. red onion, chopped
1/4 c. cucumber, peeled, seeded and chopped
2 tsp. rice wine vinegar
1/4 tsp. salt
1/2 tsp. hot red pepper sauce
1/8 tsp. white pepper
1 Tbsp. brown sugar
Garnish
1/4 c. red bell pepper, finely chopped
1/4 c. green bell pepper, finely chopped
1/4 c. cucumber, finely seeded, chopped
1 Tbsp. cilantro, chopped
Place yellow bell peppers, pineapple juice, pineapple, red onion, cucumber, rice wine vinegar, salt, pepper sauce, white pepper and brown sugar in a food processor or blender and purée. Transfer to a bowl and refrigerate until ready to serve (can be prepared one day in advance).
To serve, ladle 6 oz. into a chilled soup c. and sprinkle and distribute with red and green bell peppers, cucumber and cilantro.
Makes 4 servings (6 oz. each).
Approximate values per serving: 72 calories, 1g fat, 0 cholesterol, 1g protein, 18 g carbohydrates, 2 g fiber, 137 mg sodium, 6 percent calories from fat
