- 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
- 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.