Ingredients

• 1 cup (6 ounces) red onions, chopped)
• 1 cup (6 ounces) green bell pepper, chopped
• 1 cup (6 ounces) English cucumber, chopped
• 1 cup (6 ounces) tomatoes, peeled and chopped
• 1 1/2 teaspoons (12 millilitres) chopped garlic
• 1 1/2 teaspoons (12 millilitres) kosher salt
• 1/4 teaspoon cayenne pepper
• 1/4 cup (2 fluid ounces) tomato paste
• 1 tablespoon (15 millilitres) white wine vinegar
• 1/4 cup plus 2 tablespoons (90 millilitres) extra virgin olive oil
• 1 tablespoon (15 millilitres) fresh lemon juice
• 3 cups (750 millilitres) tomato juice
• Sprig of thyme

Method

1. Mix all the ingredients together in a large mixing bowl. Blend all the ingredients in a food processor until smooth. For a less thick, smoother consistency, strain the soup. Refrigerate overnight.
2. Remove the sprig of thyme before you serve.
3. Serve with fried leeks and some shredded cucumber in the middle.