A chilled, refreshing summer soup. Keep this in the fridge for the beach crowd to come in for a light and quick lunch.

1 1/2  pounds tomatoes,peeled, seeded and chopped

1  cup tomato juice

1 cup cucumber, peeled, seeded and chopped

1⁄2  cup chopped red bell pepper

1⁄2  cup chopped red onion

1 small jalapeño, seeded and minced

1 medium garlic clove, minced

1⁄4 cup extra-virgin olive oil

1  lime, juiced

2  teaspoons balsamic vinegar

2 teaspoons Worcestershire sauce

1 teaspoon kosher salt

1⁄4 teaspoon freshly ground black pepper

2 tablespoons fresh basil leaves, chiffonade

Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup.

Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeño, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to combine. Transfer 11⁄2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine.

Cover and chill for at least 2 hours or overnight. Garnish with basil.

Submitted by Cordelia Capps, Cleveland, MS