2 Tbsp olive oil
2 cloves garlic, minced
1 green chili, very finely chopped
2 green onions, chopped
8 slices English cucumber, chopped
½ green pepper, chopped
1 Tbsp fresh coriander leaf (aka cilantro), finely chopped
2 Tbsp purple onion, chopped
1 or 2 stalks inner celery stalks, finely chopped

3 c fresh tomatoes, skinned and cubed

1 tsp fresh oregano or basil, chopped
1 Tbsp parsley, finely chopped
salt & pepper
bean sprouts for garnish

1. In a large bowl combine oil, garlic, chili, green onion, cucumber, pepper, coriander leaves, purple onion and celery.
   
   
2. Pour boiling water over the tomatoes to loosen the skins. Plunge the tomatoes into cold water. The skin should peel off easily.
   
   
3. Briefly whir tomatoes in a blender (NOT so they become pink and aerated - bleah). Add to bowl.
   
   
4. Add remaining herbs and seasoning, keeping in mind that the taste of salt will diminish when the soup is cold.
   
   

Refrigerate and serve cold, garnished with chopped parsley and a few bean sprouts.