1. Cut 3 tomatoes into chunks and purée in a food processor. Pour into a bowl. Chop remaining tomato and stir into purée with cucumber, bell pepper, salt, and lemon juice. Ladle into soup bowls.
2. In a small bowl, combine basil, chile, and chives. Top each bowl of soup with a mound of the basil confetti.
Note: Nutritional analysis is per 3/4-cup serving.