If you don't have papaya, you can substitute mango or just use all pineapple for the salsa. You can find passionfruit nectar in the Latin-food sections of most large supermarkets.

Recipe by Cooking Light August 2000

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Yield:
4 servings (serving size: 1 cup soup, 1/4 cup salsa, and 1 tablespoon coconut)
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Ingredients

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Directions

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  • To prepare salsa, combine first 4 ingredients in a small bowl; set aside.

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  • To prepare the soup, combine the yogurt and the next 4 ingredients (yogurt through salt) in a medium bowl, and stir well with a whisk. Cover and chill. Ladle the soup into shallow bowls, and top with the salsa. Sprinkle each serving with toasted coconut.

Nutrition Facts

264 calories; calories from fat 15%; fat 4.3g; saturated fat 3.2g; mono fat 0.7g; poly fat 0.1g; protein 8.8g; carbohydrates 43.3g; fiber 0.9g; cholesterol 9mg; iron 0.4mg; sodium 204mg; calcium 301mg.
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