|Ripe plum tomatoes/1 1/2 cups canned imported plum tomatoes, drained||6 Large, seeded and chopped|
|Red bell peppers||2 , cored, seeded and coarsely chopped|
|Cucumbers||2 Large, peeled, seeded and coarsely chopped|
|Yellow onion||1 Medium, coarsely chopped|
|Garlic||1 Clove (5 gm)|
|Canned tomato juice||1 1⁄2 Cup (24 tbs)|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Olive oil||1 Tablespoon|
|Cayenne pepper/Dash of tabasco sauce||1 Pinch|
|Ground black pepper||To Taste|
|Fresh parsley||1⁄2 Cup (8 tbs), chopped|
In a food processor fitted with a metal blade or in a blender container place tomatoes, red peppers, cucumbers, onion and garlic a small amount at a time, adding enough tomato juice to each batch to keep blades from clogging.
Process until well mixed; do not puree completely.
In a large bowl combine processed vegetable mixture, vinegar, olive oil, cayenne pepper and salt and black pepper.
Refrigerate for 4 hours or longer.
Adjust seasonings if necessary.
Into soup bowls ladle soup.
Garnish with parsley.