Serve this cold soup as a light entrée, a lunch dish, or as a first course.

Start to Finish: 20 minutes   

3 large ripe red tomatoes, cored, seeded, and cut up
2 medium cucumbers, seeded and cut up
2 medium orange sweet peppers, seeded and cut up
1 jalapeño, seeded and cut up
1 clove garlic, minced
1/3 cup lime juice
2 Tbsp. honey
2 Tbsp. fresh cilantro leaves
1 1/2 tsp. grated fresh ginger
1/4 tsp. sea salt
Ice cubes
Lime wedges and green onions

1. In a large bowl combine tomatoes, cucumber, orange sweet peppers, jalapeño, and garlic. In a food processor process mixture, half at a time, with several on/off turns until you have large chunks. Place all of the mixture in the food processor bowl. Add lime juice, honey, cilantro, ginger, and 1/4 teaspoon sea salt. Cover and process with several on/off turns until the mixture is just a little chunky. If desired, season to taste with additional sea salt.

2. To serve, place 2 to 3 ice cubes in each of four shallow bowls; ladle soup over ice. Serve with lime wedges and green onions. Makes 4 (1 1/4-cup) servings.