This thick and chunky soup made with seasonal produce can be a light meal in itself on a blistering hot day. Serve it in chilled bowls and garnish with crispy croutons.

One 15-ounce can tomato sauce
2 tablespoons red wine vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon honey
½ medium cucumber, seeded and coarsely chopped
1 tomato, cut into ½-inch cubes
½ green bell pepper, coarsely chopped
½ red bell pepper, coarsely chopped
1 celery stalk, strings removed, coarsely chopped
2 tablespoons finely chopped red onion, or to taste
2 cloves garlic, finely minced
¼ teaspoon Tabasco sauce, or to taste (see Tip)
¼ teaspoon freshly ground pepper, or to taste
Salt to taste

Combine the tomato sauce, vinegar, oil, and honey in a medium bowl. Stir in the remaining ingredients.

Refrigerate until chilled, at least 2 hours. Taste the soup and adjust the seasoning.

Serve in chilled bowls in garnish with croutons.

Advance preparation

This soup will keep for up to 5 days in a covered container in the refrigerator. Before serving, thin with water or tomato juice as desired.