|Ripe tomatoes||6 , divided|
|Cucumbers||2 , divided|
|Onion||1 Small, quartered|
|Garlic||1 Clove (5 gm), peeled and minced|
|Chicken broth||2 Cup (32 tbs)|
|Red wine vinegar||3 Tablespoon|
|Olive oil||2 Tablespoon|
|Hot pepper sauce||1⁄4 Teaspoon|
|Green pepper||1 Large, seeded and finely chopped|
|Green onions||8 Ounce, trimmed and finely chopped (1 Small Bunch)|
Cut 5 tomatoes into quarters; remove and discard cores.
Cut 1 cucumber into quarters; remove and discard seeds.
Place quartered tomatoes, quartered cucumber and small onion in food processor or blender container.
Cover; process until coarsely chopped.
Spoon vegetable mixture into large bowl.
Stir in garlic, broth, vinegar, olive oil and hot pepper sauce; cover.
Just before serving, finely chop remaining tomato and cucumber.
Ladle soup into chilled bowls or cups.
Top with tomato, cucumber, green pepper and green onions.