Ingredients

~ Tomatoes: Peeled /diced/crushed  (Equivalent of Two 28 oz. Cans of stewed)   I use canned !!

~ 2 Med / 3 small cucumbers peeled, diced into ½”

~1 Large or 2-3 Small bell peppers (red, green, orange, yellow or whatever) diced into ½”

~ ¼ to ½ Bermuda or Vidalia onion +/or 3-5 scallions, greens included: minced (Not white or yellow onions! Too hot!)

~2-4 cloves garlic

~ 1 tsp. to 1 Tbsp. vinegar : balsamic, apple cider or red wine vinegar OR lemon or lime juice— start with LESS and adjust – I usually combine these

~ 1 tsp. to 1 Tbsp. extra virgin olive oil – Sometimes I use lemon or garlic infused olive oil

~ Fresh Cilantro—essential IMO!  About ¼ cup washed & chopped, leaves and small stem parts. For those who do not eat cilantro substitute fresh parsley, basil or mint.

~ Salt & fresh ground black pepper to taste (Seasoned or smoked salt= FUN!)

Instructions
Put about ½ of the tomatoes, cucumbers, peppers & onions into a food processor or blender. Blend to a thick liquid.  Add all of the garlic & ¾ of the fresh herbs, and a little of the vinegar & oil.  Blend again.  Check and adjust salt & pepper, add more vinegar or oil to taste.  Add soy sauce now, too, if you wish.

The remaining vegetables should be chopped into small bite sized pieces and added to the soup.  If the soup seems too thick, add some tomato juice or V-8. Some like a smooth creamy soup, you can blend it all completely.

This recipe is 8-12 servings.  Tangy & great in the summer.

Serve with tortilla chips.