Pineapple Salsa Soup

3 c 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 c Pineapple juice, unsweetened

1/4 c Lime juice, fresh

1 ts 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.