Pineapple Gazpacho

2 cups fresh pineapple in 1/4-inch dice

2 cups pineapple juice

2 tablespoons extra virgin olive oil

1 seedless cucumber

cut into 1/4-inch dice

1 small red bell pepper

seeded and cut into 1/4-inch dice

1 small onion

cut into 1/4-inch dice

2 medium garlic cloves

minced

1 small jalapeno pepper

seeded and minced

3 tablespoons fresh lime juice

2 tablespoons chopped fresh parsley

basil or cilantro

Salt and freshly ground black pepper