This delicious, intensely flavored soup (created by Sunset reader and chef Jason Edwards of San Francisco) demands fresh pineapple juice. You may be tempted to use canned juice, but trust us--it's just not the same. If you make the soup a day ahead, add the onion and chile no more than 2 hours ahead of serving.
Sunset SEPTEMBER 2007
1. Juice pineapple in a juicer, or peel and core the fruit, then purée in a blender and strain. Pour juice into a medium bowl.
2. Stir in red bell pepper, cucumber, red onion, serrano chile, and chopped cilantro. Season to taste with fresh lime juice and sea salt.
3. Cover and chill until very cold, about 2 hours. Serve garnished with cilantro leaves.
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