Chilled Pear Tomato Gazpacho with Cucumber, Melon and Lump Crabmeat

1/4 cup pineapple juice

1/4 cup Campbell's® Tomato Juice

2 teaspoon rice wine vinegar

3 fresh basil leaves , cut into very thin strips

3 fresh mint leaves, cut into very thin strips

2 cup each red and yellow pear tomato , cut into quarters or cut into 1/4-inch pieces

1/4 cup diced, peeled and seeded cucumber

1/2 cup diced, peeled and seeded cantaloupe or Cavillion melon

1/4 pound cooked lump crabmeat

1 tablespoon olive oil