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6 large ripe tomatoes, or 796-mL can tomatoes, including juice
1 small English cucumber
1 small onion
1 green bell pepper
2 tbsp red wine vinegar
1 tbsp olive oil
1/2 tsp dried basil
1/2 tsp dried oregano leaves
1/2 tsp dill
1/2 tsp celery salt
1/4 tsp Tabasco sauce
1/4 tsp Worcestershire sauce
1/4 tsp salt
Coarsely chop tomatoes and place in a food processor. Whirl until pureed but still chunky. Peel cucumber and coarsely chop. Coarsely chop onion. Core and seed pepper, then slice into bite-size pieces. Add veggies to food processor along with vinegar, oil, basil, oregano, dillweed, celery salt, Tabasco, Worcestershire and salt. Whirl until soup is as thick as you like. Refrigerate at least 2 hours. Pour into chilled bowls and garnish with freshly chopped basil or coriander.
Calories 57, Protein 1.7g, Carbohydrates 9.4g, Fat 2.3g, Fibre 2.3g, Sodium 162mg.
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