Pineapple and Bell Pepper Gazpacho

Ingredients

Quantity	Ingredients
2 cups	chopped cored peeled pineapple
2 cups	chopped seeded peeled cucumber
1 1/2 cups	pineapple juice text here
2/3 cup	chopped red bell pepper
2/3 cup	chopped yellow bell pepper
6 tablespoons	chopped Maui onion
3 tablespoons chopped	Italian parsley
4 teaspoons	minced jalapeño chili
Garnish:	diced bell pepper and seeded cucumber

Puree first 8 ingredients in blender until smooth. Transfer to bowl. Cover and refrigerate until cold, at least 2 hours or up to 6 hours. Season with salt and pepper.
Ladle soup into bowls. Sprinkle with additional chopped vegetables.

Makes 4 servings.