Pineapple Gazpacho

1/2 cup yellow bell peppers, chopped
1/4 cup pineapple juice
1 (1 1/2 pound) fresh pineapple, chopped
1/4 cup red onion, chopped
1/4 cup cucumber, peeled, seeded and chopped
2 teaspoons rice wine vinegar
1/4 teaspoon salt
1/2 teaspoon hot red pepper sauce
1/8 teaspoon white pepper
1 tablespoon brown sugar

Garnish:
1/4 cup red bell pepper, finely chopped
1/4 cup green bell pepper, finely chopped
1/4 cup cucumber, finely seeded, chopped
1 tablespoon cilantro, chopped

Place yellow bell peppers, pineapple juice, pineapple, red onion, cucumber, rice wine vinegar, salt, pepper sauce, white pepper and brown sugar in a food processor or blender and pur�e. Transfer to a bowl and refrigerate until ready to serve (can be prepared one day in advance).

To serve, ladle 6 ounces into a chilled soup cup and sprinkle with red and green bell peppers, cucumber and cilantro.

Makes 4 servings (6 ounces each).

Approximate values per serving: 72 calories, 1g fat, 0 cholesterol, 1g protein, 18 g carbohydrates, 2 g fiber, 137 mg sodium, 6 percent calories from fat