A wonderfully tasty and refreshing cold soup, perfect for the summer when the markets are bursting with super-fresh produce. There are jillions of recipes, here is mine. All proportions and amounts are approximate. The soup benefits from sitting for a few hours before serving, in the fridge, but it is not strictly necessary. 4 large ripe tomatoes 1 medium or 2 small cucumbers 1 small or 1/2 large sweet bell pepper, yellow preferred (for the color) 1/4 red onion 1 clove garlic Jalapeño pepper, to taste (or omit)** 4 c tomato or V-8 juice 2 TB sherry vinegar 1/4 c best olive oil Pepper ** An option to the jalapeño is to allow each diner to stir in hot sauce to their liking at the table. Halve the tomatoes along the equator (not thru the stem) and remove seeds and pulp with a spoon. Set pulp aside in a strainer and save juice. Dice the tomatoes and put in a large bowl. Seed and dice the cuke and sweet pepper, put in the same bowl. Thinly slice, then dice, the onion. If it smells harsh, soak in hot tap water for 10 min, drain, then add. Finely mince the jalapeño, if using, and add. Peel the garlic and put thru a press into the bowl. Add the tomato/V-8 juice plus the reserved juice, the vinegar, olive oil, and pepper. Stir well. Add salt if needed. Chill, preferably for a few hours, and serve.