It's-a-Breeze Tropical Soup
Pair this soup with a green salad for a light lunch or serve as dessert with dinner. Pineapple, bananas, mango, and litchis team up in a cinnamon-, rum-, and ginger-flavored broth. Banana peppers add just the right amount of zing.
Ingredients
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3 cups unsweetened pineapple juice
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1/3 cup sugar
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2 to 3 tablespoons light or dark rum (optional)
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1 to 2 small banana peppers or jalapeno peppers, seeded and finely chopped (about 1 to 2 tsp.)
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1 inch piece fresh ginger, quartered
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8 inches stick cinnamon, broken
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1/2 medium pineapple, peeled, cored, and cut into bite-size chunks
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1 mango, pitted, peeled, and chopped (1 cup)
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2 small bananas, peeled and cut into 1/2-inch slices
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1/2 cup fresh litchis, shelled, halved, and seeded, or canned litchis, drained and halved
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Toasted coconut shards*
Directions
1.
In a medium saucepan combine pineapple juice, sugar, rum, banana pepper, ginger, and stick cinnamon. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Remove ginger and stick cinnamon; discard. Cool slightly. Stir in pineapple chunks. Chill, covered, for 2 to 24 hours.
2.
Remove from refrigerator; add mango, banana, and litchis. To serve, ladle soup into eight bowls. Garnish with coconut shards. Makes 8 appetizer servings.
To Toast Coconut Shards
Arrange shards on a baking sheet. Bake in a 350 degree F oven for 2 to 3 minutes or until edges just start to brown.
Nutrition information
Calories 147, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 2 mg, Carbohydrate 37 g, Fiber 2 g, Protein 1 g.
Percent Daily Values are based on a 2,000 calorie diet
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