Pineapple Cucumber Gazpacho Anti-Inflammatory Soup
Ingredients
- 1/5 pineapple
- 2 cucumbers
- 2 green onions
- 8 sprigs cilantro
- 8 large basil leaves
- 10 mint leaves
- Juice from 1/2 lime
- 2 tsp jalapeno (seeds removed)
- 1/2 cup water
Preparation
Dice and set reserved pineapple and cucumber aside.
Blend together the remaining ingredients.
Pour soup into bowls, then place remaining diced pineapple and cucumbers into the soup.
Garnish with two thinly sliced jalapeno rounds and chopped cilantro.