This is a recipe for a soup that can be served hot (on a chilly day) or cold on a very hot day After the Red Hot Soup is made-it can be served hot or placed in the refrigerator and chilled overnight for serving cold the next day The choice is yours to serve it hot or cold – croutons can be put on top before serving the following quantities are for four servings and should be placed in a blender to be pureed 3 ripe chopped tomatoes – 1 clove garlic peeled and minced – 1/2 sweet bell pepper (red, yellow or orange) – 1/2 small cucumber – 1/4 small red onion – 3 cups tomato or vegetable juice – after these items are pureed add 1 T extra virgin cold pressed olive oil and 1 T red wine vinegar to the blender Spin the machine one more time to combine everything together Warm it on a stove top to be served as Red Hot Soup or place in a container to chill My preference is the hot soup with croutons