1 cup chopped red onions 1 cup chopped green bell pepper 1 cup chopped English cucumber 1 cup peeled and chopped tomatoes 1 1/2 teaspoons chopped garlic 1 1/2 teaspoons kosher salt 1/4 teaspoon cayenne 1/4 cup tomato paste 1 tablespoon white wine vinegar 1/4 cup plus 2 tablespoons extra virgin olive oil 1 tablespoon fresh lemon juice 3 cups tomato juice Sprig of thyme

Step 1 In a large bowl, mix together the red onions, green bell pepper, English cucumber, tomatoes, garlic, salt, cayenne, tomato paste, white wine vinegar, olive oil, lemon juice, tomato juice and thyme. Cover and refrigerate overnight. The next day, remove the thyme and blend the soup in a blender until it is smooth; you will have about 1 1/2 quarts of soup. For a smoother texture, strain the soup; this will yield slightly less than 1 quart.

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