Leo Gong
Makes 4 servings

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.

How to Make It

Step 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.

Step 2

Stir in red bell pepper, cucumber, red onion, serrano chile, and chopped cilantro. Season to taste with fresh lime juice and sea salt.

Step 3

Cover and chill until very cold, about 2 hours. Serve garnished with cilantro leaves.

Ratings & Reviews

Babsbnz's Review

May 23, 2012
This recipe was excellent. I used an immersion blender as I wanted to keep the consistency chunky. I did not strain it, and I also added some chopped mint. Can't wait to make it again!!