Gazpacho

1. 1

   In a blender or food processor, puree canned tomatoes and their juice, basil, cilantro, vinegar, marjoram, and oregano. Pour into a bowl and add lemon juice and broth. Cover and chill at least 1 hour or up to the next day.

2. 2

   Peel, seed, and cut cucumber into 1/2-inch cubes. Core tomato and cut into 1/2-inch cubes. Stem, seed, and cut bell pepper into 1/2-inch cubes. Finely chop onion, rinse, and drain well.

3. 3

   Stir cucumber, fresh tomato, green pepper, and onion into chilled tomato soup. Season with salt and pepper to taste and ladle into bowls.

No additional tips available.