Ingredients

• 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 jalapeño chili
• diced bell pepper and seeded cucumber

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Instructions

1. 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.
2. Ladle soup into bowls. Sprinkle with additional chopped vegetables.