|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.