Makes about 8 servings

• 1 (46-ounce) can tomato juice
• 4 large ripe tomatoes, chopped
• 1 medium-size green bell pepper, chopped
• 2 ribs celery, chopped
• 1 medium-size sweet onion (such as a Vidalia or a Bermuda), chopped
• 3 tablespoon green onions, chopped
• 1 medium-size cucumber, peeled and seeded, chopped
• 1/2 teaspoon minced garlic
• 1 tablespoon finely chopped fresh basil leaves
• 1 tablespoon finely chopped fresh cilantro leaves
• 1/2 teaspoon salt (more or less to taste)
• 1/4 teaspoon fresh ground black pepper (more or less to taste)
• 2 tablespoons extra-virgin olive oil (optional)
• 1 tablespoon red wine vinegar
• 1 tablespoon fresh lime juice
• 2 teaspoons Worcestershire sauce
• 1/4 teaspoon hot sauce (more or less to taste)

Combine all of the ingredients in a large bowl and stir to mix. If you wish to puree, do so in a food processor. Cover and chill in the refrigerator for at least four hours before serving. It will last for about a week in the refrigerator and it only gets better with time.

And another soup in which you can use summer vegetables, either from your garden or local farmers’ market is the delicious AND healthy one.