Pineapple and Bell Pepper Gazpacho

• 2 cups chopped cored peeled pineapple
• 2 cups chopped seeded peeled cucumber
• 1 1/2 cups pineapple juice
• 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 jalapeno chili
• diced bell pepper and seeded cucumber

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

pineapple, cucumber, pineapple juice, red bell pepper, yellow bell pepper, onion, italian parsley, jalapeno chili, bell pepper

Taken from www.epicurious.com/recipes/food/views/pineapple-and-bell-pepper-gazpacho-4326 (may not work)