|Fresh chives||1⁄4 Cup (4 tbs) (1 handful)|
|Fresh tarragon||1⁄4 Cup (4 tbs) (1 handful)|
|Fresh parsley||1⁄4 Cup (4 tbs) (1 handful)|
|Fresh basil||1⁄4 Cup (4 tbs) (1 handful)|
|Fresh marjoram||1⁄4 Cup (4 tbs) (1 handful)|
|Garlic||2 Clove (10 gm), crushed|
|Red pepper||1 , diced|
|Tomatoes||4 Large, peeled, deseeded and diced|
|Lemon||1 , juiced|
|Vegetable stock||425 Milliliter, made with a low salt stock cube, cooled|
|Tomato juice||150 Milliliter|
|Onion||1 , finely chopped|
|Red chilli||1 Small|
|Cucumber||1⁄2 , finely chopped|
|Freshly ground black pepper||To Taste|
Chop the herbs and mix with the crushed garlic.
Add the red pepper and tomatoes to the herbs and also the lemon juice.
Add the cold stock and the tomato juice.
Add the onion, red chilli and cucumber to the soup.
Season with black pepper and chill for at least 4 hours before serving.