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Summer is a perfect time for this traditional soup inspired by the hot climate of the Mediterranean. 

2 lbs (1 kg) tomato, skins and seeds removed (see tip box, Cucumber recipe)
1 cup (250 ml) filtered water
1 cup (250 ml) celery, diced
1 cup (250 ml) red onion, diced
1 cup (250 ml) fennel, diced
1 cup (250 ml) each red, yellow and green bell pepper, diced
1/4 cup (60 ml) extra-virgin olive oil
3 Tbsp (45 ml) fresh lemon juice
1 tsp (5 ml) fresh tarragon, chopped
Pinch cracked chili
Herbal salt, to taste

Place tomatoes in a blender and purée. Add filtered water and blend again.

In a large bowl, combine tomato purée and remaining ingredients. Season with herbal salt. Refrigerate for one to two hours before serving, in order for the flavours to incorporate. Serves two to four.

Fred Edrissi recipe.

Source: alive #236, June 2002