Ingredients

• 3  medium tomatoes, peeled and chopped (2-1/4 cups)
• 1/2  cup chopped yellow or green sweet pepper
• 2  green onions, thinly sliced (1/4 cup)
• 1  tablespoon snipped fresh basil or 1/2 teaspoon dried basil, crushed
• 1  clove garlic, minced
• 1  5-1/2-ounce can reduced-sodium tomato juice
• 1/2  cup reduced-sodium chicken broth
• 1  tablespoon lemon juice
•   Dash freshly ground pepper
•   Several dashes bottled hot pepper sauce
•   Fresh basil leaves (optional)
• 1/8  teaspoon salt

Directions

1. Combine tomatoes, sweet pepper, green onions, basil, and garlic in a large mixing bowl. Stir in tomato juice, chicken broth, lemon juice, salt, pepper, and hot pepper sauce. Cover and chill in the refrigerator for 2 to 24 hours.

2. To serve, ladle soup into chilled soup bowls or mugs. If desired, garnish with basil leaves. Makes 4 servings.

Make-Ahead Tip: Prepare soup up to 24 hours ahead. Chill; serve as directed.