|Condensed tomato soup||10 3⁄4 Ounce (1 Can)|
|Water||10 3⁄4 Ounce (1 Soup Can)|
|Wine vinegar||1 Tablespoon|
|Olive oil||1 Teaspoon|
|Dried basil leaves||1⁄4 Teaspoon, crushed|
|Garlic powder/1 clove garlic, minced||1⁄8 Teaspoon|
|Cucumber||1 Medium, seeded and chopped to make about 1 cup|
|Sweet red pepper/Sweet green pepper||1 Small, chopped to make 1/2 cup|
|Onion||1 Tablespoon, chopped|
1. Into a glass bowl or ceramic bowl, empty the soup tin.
2. Add 1 soup can of water to the soup and stir in the remaining ingredients.
3. Cover the bowl with plastic wrap and place in the refrigerator to chill thoroughly for a minimum of 6 hours or preferably overnight so that the flavors blend and intensify before serving.
4. Into chilled bowls or soup cups, ladle the chilled soup after stirring well.
5. Serve hot.