Keep the kitchen cool on hot days with this cold soup, which can almost be considered a salad in a soup bowl. For easy serving and sipping at a picnic or barbecue, ladle the soup into small paper cups.

1. Combine the tomatoes, cucumbers, bell peppers, onion, vinegar, olive oil, garlic, cayenne and salt in a blender or food processor. Pulse until the vegetables are finely chopped; do not puree.
 
2. Pour the soup into a bowl. Chill, covered, until serving time. 
 

Variation
Add up to 6 ounces crumbled dry bread to the food processor for a hearty soup with a thicker texture.