3 chopped large tomatoes (peel and seed them for a smoother soup)
1 large English cucumber, peeled and chopped
1 red bell pepper, seeded and chopped
1/2 a large (or 1 small, or heck, 3/4 medium) white onion, chopped
3 cups tomato juice
1/4 cup red wine vinegar
2 cloves garlic, chopped
2 tablespoons Red Duck Smoky Ketchup
Juice of 1/2 a lemon
Salt, to taste (optional; we didn't even need any)
Good olive oil, to serve
Chopped herbs (we like chives), to serve
Lots of crunchy toasted bread, to serve

In batches, combine all ingredients through the lemon juice in a blender or food processor. Puree until smooth, then taste and add salt, if necessary. Chill soup in the fridge before serving, and serve with a drizzle of olive oil and a sprinkle of herbs, plus bread for dipping. 

Serves 8 as a first course, 6 as a main dish. Adapted from Epicurious.