Source: dLife -- NJZ

Chilled soup made with a medley of vegetables and spices.

Servings

28 floz canned unsalted diced tomatoes , undrained (or 6 very ripe medium tomatoes, diced)
1.5 cup Cucumber, with skin, fresh, slices
0.5 cup chopped scallions
0.33 cup chopped red bell peppers (or yellow pepper )
0.25 cup fresh basil (or 1 tbsp plus 1 tsp dried)
2 tbsp red wine vinegar
1 tsp Worcestershire sauce
1 medium garlic cloves , minced
0.5 tsp black pepper
1 pinch salt

1 In a large bowl, combine the tomatoes and their liquid along with the cucumber, scallions, bell pepper, basil, vinegar, Worcestershire, garlic, black pepper, and salt.
2 Cover the bowl and refrigerate for 4 hours, or until chilled thoroughly.
3 Stir the soup before serving.

A single serving of this soup helps take care of two of the three-to-five daily servings of vegetables you need.