6 fresh, ripe tomatoes, chopped
1 small cucumber, chopped
1 red bell pepper, chopped
1 small zucchini, chopped

2 cloves garlic, minced
1/2 red onion, chopped
1 red hot chilli, deseeded, chopped (optional)

1-2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 teaspoon chopped fresh oregano (or pinch of dry)
1 teaspoon Worcestershire sauce
1 tablespoon olive oil

1 1/2 cups vegetable broth

Serves 2-4
Combine all ingredients (except vegetable broth) and blend in a food processor until smooth. Add the vegetable broth a little at a time to thin the soup to desired consistency. Adjust seasonings to taste. Keep in the fridge for a few hours before serving. Better the next day.
Just before serving, peel and finely chop 2 cucumbers. Sprinkle them over the soup.
Serve with croutons or fresh baguette bread.