Pineapple Gazpacho

1 medium fresh pineapple, cored and cut into chunks
2 medium cucumbers, peeled, seeded and quartered
1 yellow bell pepper, chopped
1 (48 oz) can pineapple juice
¼ c. rice vinegar
1 tbsp. Salt
1 to 2 tsp. hot sauce (to taste)
1 red bell pepper, diced
1 green bell pepper, diced
¼ cup chopped fresh cilantro

Process first 7 ingredients in a blender or food processor, in batches, until minced, stopping to scrape down sides. Stir together pineapple mixture, diced bell pepper, and cilantro in a bowl. Cover and chill 2 hours. Yield: 3 quarts

NOTE: For more texture and color, puree only half of the cucumber and yellow bell pepper, and add the rest to the finished soup for texture and color.