Yield
Makes 6 to 8 servings

How to Make It

Step 1

In a blender or food processor, purée canned tomatoes and their juice, basil, cilantro, vinegar, marjoram, and oregano. Pour into a bowl and add lemon juice and broth. Cover and chill at least 1 hour or up to the next day.

Step 2

Peel, seed, and cut cucumber into 1/2-inch cubes. Core tomato and cut into 1/2-inch cubes. Stem, seed, and cut bell pepper into 1/2-inch cubes. Finely chop onion, rinse, and drain well.

Step 3

Stir cucumber, fresh tomato, green pepper, and onion into chilled tomato soup. Season with salt and pepper to taste and ladle into bowls.

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