3 c. ripe tomatoes, chopped
1 Tbsp. dried onion flakes
¼ c. soup stock
2 c. cucumbers,* peeled and diced
2 stalks celery, diced
½ green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
3 green onions, sliced
2 Tbsp. extra virgin olive oil
1½ – 2 Tbsp. lemon juice
4 tsp. Bragg Liquid Aminos, or lite soy sauce
1½ tsp. dill weed
1½ tsp. herb seasoning

Place 1½ c. tomatoes, onion flakes, and soup stock in food processor or blender and puree. Place in large bowl. Add remaining vegetables and other ingredients and stir well. Cover and chill. Do not heat – this soup is served cold. Garnish each bowl with a few parsley flakes, if desired.