6 fresh, ripe tomatoes, chopped
3 cucumbers (divided), chopped
1 red bell pepper, chopped
2 cloves garlic, minced
2 small zucchinis, chopped
1/2 medium sweet onion, chopped
1 red hot chilli, deseeded, chopped
1-2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 teaspoon Worcestershire sauce
1 tablespoon olive oil
1 teaspoon chopped fresh oregano (or pinch of dry)
1 1/2 cups vegetable broth
tomato juice (optional)

Serves 4
Combine all ingredients (except tomato juice and 2 cucumbers) and blend in a food blender until smooth. Use the additional tomato juice 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, finely chop 2 cucumbers. Sprinkle them over the soup.

Serve with croutons or fresh baguette bread.