By: Chef Emerald Coleman
1. Cut one tomato, 1/2 cucumber and 1/2 onion into 1-inch pieces and transfer to processor. Add bell pepper and puree.
2. Transfer to bowl. Add tomato juice, cilantro, vinegar, oil and hot pepper sauce.
3. Seed remaining tomato. Dice remaining tomato and cucumber and onion halves and add to soup.
4. Season with salt and pepper and refrigerate. (Can be prepared 2 days ahead.)
Serve well chilled.