Recipe - Pineapple Salsa Soup

3 cup Pineapple chunks, fresh
1 Cucumber; peeled, seeded and
chopped
2 Scallions; chopped
1 Jalapeno pepper; seeded and
finely chopped
1 Bell pepper, yellow; cored,
seeded and chopped
1 cup Pineapple juice, unsweetened
One fourth cup Lime juice, fresh
1 teaspoon Sugar
pn Salt

In a food processor or blender, combine pineapple chunks, cucumbers,
scallions and jalapenos and process until smooth. Add yellow peppers and,
using an on/off motion, process until finely chopped. Transfer the mixture
to a bowl and stir in pineapple juice, lime juice, cilantro, sugar and
salt. Cover and refrigerate until chillled, at least one hour. The soup can
be stored, covered, in the refrigerator for up to 8 hours.
Makes about 5 cups. Serves 6.