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

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.