Savory and sweet. The blend of pineapple and tomato juice as a soup base was surprising for me, but they really work well together.
1 cup pineapple juice
1 cup tomato juice
1 small papaya or 1 mango, chopped
1 avocado, chopped
2 green pepper, chopped
¼ red onion, chopped fine
¼ cup packed cilantro, lightly chopped
2 tablespoon lime juice
1 clove garlic, pressed (optional)
Mix everything together. Makes a soupy chunky gazpacho. Better if you let it sit.