This classic cold summertime soup requires no cooking and is so refreshing on a hot summer day. The garden-fresh vegetables provide abundant antioxidants.

3 cups chopped tomatoes
1 medium green bell pepper, finely chopped
1 small cucumber, finely chopped
1 small onion, minced
2 tablespoons vegetable broth
2 tablespoons olive oil
1 tablespoon rice vinegar
2 tablespoons fresh cilantro
2 tablespoons fresh mint
1 tablespoon ground cumin
1/2 teaspoon sea salt
1/4 teaspoon pepper

1. In a blender or a food processor, combine tomatoes, half the bell pepper, half the cucumber, half the onion, and the next eight ingredients (broth through pepper). Cover and blend on medium speed until coarsely chopped.  Stir in remaining bell pepper, cucumber, and onion.

2. Cover and refrigerate overnight for best flavor.